Yummiest Veggie Soup EVER!!!!!!

and oooooooooooooh so easy too!

Some recipes I just shared.  Never tried.  This one I have made many many many times and its divine!
It taste really good with a hard crust type bread like french bread.. soft in the middle warm with melted butter oh my LOL

I changed it up a bit.  I used chicken broth and added rice and chicken.  I added more broth as needed.
The orginally recipe I found in the newspaper many years ago.  It did not use the no or low salt but if you want it with out the sodium go for it!

You can switch up the veggies any way you like but you cannot skimp on these two things
the  Zucchini with Italian Style Tomato Sauce or the Del Monte® Diced Tomatoes with Basil, Garlic and Oregano

It gives it the extra special flavor.



1 can (14.5 oz.) Del Monte® Cut Green Beans-No Salt Added
1 can (14.5 oz.) Del Monte® Whole New Potatoes, cut into cubes
1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added
1 can (14.5 oz.) Del Monte® Zucchini with Italian Style Tomato Sauce
1 can (8.25 oz.) Del Monte® Sliced Carrots
2 cans (14.5 oz. each) Del Monte® Diced Tomatoes with Basil, Garlic and Oregano-No Salt Added
2 cans (14.5 oz. each) College Inn® Fat Free & Lower Sodium Beef Broth
COOKING DIRECTIONS
1. Drain liquid from all vegetables, except zucchini and tomatoes.
2. Combine all ingredients in 5-qt. soup pot.
3. Bring to boil. Reduce heat and simmer 3 minutes.