You are here: Home » Recipes » Quick Veggie Soup Quick Veggie Soup Kitchen Tested Yield 6 servings Any combination of cooked leftover vegetables may be substituted for the corn and carrots in this low-calorie soup. PrintEmail Ingredients 1 -- onion, chopped1 teaspoon minced garlic1 -- (16-ounce) can tomato puree4 cups water -- Salt and pepper to taste1 tablespoon light brown sugar1 tablespoon Worcestershire sauce1 small bay leaf1 cup sliced carrots1 -- (10-ounce) package frozen corn1 -- (10-ounce) package frozen peas1/3 cup rice Instructions In a large pot, saute onions and galic until done, about 7 minutes. Add tomato puree, water, salt and pepper, brown sugar, Worcestershire sauce, bay leaf, carrots and corn. Bring to a boil and simmer for about 20 minutes. Add the peas and rice, cover and simmer about 40 to 45 minutes longer or until the rice is done. Remove the bay leaf before serving. Add more water if needed while cooking to keep a soup consistency. Note: For more fiber, add a small can of garbanzo beans, if desired.