Vegetable Soup - South Michigan Food Bank

Ingredients

• 1 (14.5 ounce) can diced tomatoes
• 1 (14 ounce) can chicken broth
• 1 (11.5 ounce) can tomato-vegetable juice cocktail or tomato juice
• 2 carrots, sliced
• 2 stalks celery, diced
• 1 large potato, diced
• 1 cup chopped fresh green beans
• 1 cup fresh corn kernels
• 1 cup water
• salt and pepper to taste
• 1 pinch Creole seasoning, or more to taste