Suzanne’s Vegetable Egg Drop Soup

Yield: 4 servings
Calories: 320
Suzanne's Vegetable Egg Drop Soup

You're just one pot away from enjoying a warm and delicious soup. This recipe combines the Asian flavors of egg drop soup with the vitamins and nutrients of vegetables. Simmer together all of the flavorful goodness and spoon your way to satisfied. 


  • 1 48-oz can chicken broth
  • Couple slices ginger root, 2 inches thick
  • 1-2 lb bag frozen mixed vegetables
  • 2 eggs
  • 2 14.5-oz cans stewed tomatoes


In a large stock pot add chicken broth, ginger and frozen vegetables over medium-high heat and cover.


In a small bowl, beat eggs and right when the soup mixture boils up (careful not to overcook the vegetables) steam in the eggs very slowly.


Add stewed tomatoes.

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This recipe was recently featured in Giuliana Rancic Sets the Record Straight.

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