I always avoided making vegetable soup for lunch because I thought it would be too time consuming. But the sodium in canned soup is a bit too outrageous for me, so I looked around and found this easy shortcut:
Per serving:
1/2 cup low sodium V8 (25 cals)
1/2 cup water
Season as desired, black pepper, crushed red pepper, basil, oregano, etc. This is your base.
Add whatever combo of frozen veggies you desire, and heat. That's it!
The easiest veggie soup ever.
