Zippy Vegetable Soup Recipe

Read Reviews
4 1 1
Publisher Photo
A blend of tender vegetables adds garden-fresh goodness to this hearty soup from Michelle Nichol of Bedford, Nova Scotia. "You can give it extra zip by using spicier salsa," she notes.
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings


  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup thinly sliced carrot
  • 1 teaspoon canola oil
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1/4 cup salsa
  • 4 teaspoons fat-free sour cream

Nutritional Facts

1 cup equals 195 calories, 2 g fat (0 saturated fat), trace cholesterol, 290 mg sodium, 35 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 vegetable 1/2 fat.


  1. In a large saucepan, saute the onion, green pepper and carrot in oil until tender. Add the beans, tomatoes, water and salsa.
  2. Bring to a boil; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Top each serving with a teaspoon of sour cream. Yield: 4 servings.
Originally published as Zippy Vegetable Soup in Quick Cooking July/August 1999, p15

Reviews for Zippy Vegetable Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 22, 2014

"This is a tastey soup. Much better than expected. I will make it again. Since recipe only calls for 1/4 cup salsa, I recommend using medium or hot salsa to give it more zip. I used mild and then decided to add a dash of chili powder to give it more flavor. I like this recipe because it's a relatively low sodium recipe. I used no salt diced tomatoes."

Loading Image