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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (850g) Recipe makes 4 servings The following items or measurements are not included below: 1 can ranch style beans 1 can corn |
||
| Calories 327 | ||
| Calories from Fat 46 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.1g | 7% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 2032mg | 84% | |
| Potassium 1236mg | 35% | |
| Total Carbohydrate 63.3g | 21% | |
| Dietary Fiber 10.1g | 40% | |
| Sugars 16.2g | ||
| Protein 11.9g | 23% | |
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Southwest Vegetable Soup
By: Junebug
Apr 6, 2003
This is an easy soup to prepare and it makes a wonderful meal with the addition of your favorite cornbread! Or it is a tasty starter for your entree.
SERVES 4 -6
Ingredients
- 3 cans vegetable broth
- 1 (14 1/2 ounce) can petite diced tomatoes, undrained
- 1 cup water
- 1 can ranch style bean, undrained
- 1 can corn, drain
- 1 can green beans, drain
- 1 (4 1/2 ounce) can chopped green chilies, undrained
- 1/2 chopped onion
- 1 (8 ounce) can tomato sauce
- 6 corn tortillas, minced (I use scissors to cut mine very tiny)
- 1-2 teaspoon chili powder (to taste)
- 1/4 teaspoon garlic powder
Directions
1
Mix all ingredients together in a pot over high heat.2
Bring to a boil.3
Then lower your heat and simmer for about an hour.4
The soup should be thickened and the tortilla pieces will be mostly dissolved.5
To serve, top with crumbled tortilla chips and a little grated cheese.
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- Course > Main Dish
- Course > Soups
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: justcallmetoni
On Jun 26, 2007
Quick, easy, simple and delicious. A marvelous way to get your veggies in. I replaced the canned chiles with some fresh roasted poblanos, a small effort which always improves the flavor of dishes of this sort. While making this I realized I only had 3 corn tortilla and decided I would add additional cornmeal, if needed, towards the end of the cooking time. Mine were about 1/4 to 3/8 inches thick and by 45 minutes cooking were still mostly intact. Some mushing with the back of the spoon did the trick. Found that the soup was plenty thick with just the three. I really loved this soup but thought it was a little underseasoned so I added some cumin, black pepper and additional garlic powder. I will certainly make this over and over again. Thanks Junebug!
From: Malriah
On Aug 20, 2003
This is a very simple soup to make. You'll very rarely hear me say this, but I like the fact that most of the work is done by opening cans. :o) It was a tad bland for our tastes because we really like spicy foods so I just added a tiny bit of jalapeno powder. One notable change was I didn't have ranch style beans so I used black beans. Other than that, I changed nothing. As a garnish, I added some green onions, shredded pepperjack cheese and a few crushed tortilla chips. Thanks for posting this recipe, it was yummy.
From: Merlot
On Oct 18, 2006
I made this for a recent camping trip with some friends. It was chilly outside and while we sat around the campfire, this soup was cooking in the motorhome. You can't imagine the delight of everyone when I served this wonderful vegetable soup. Everyone waved and asked for the recipe. It's easy to prepare and very tasty and comforting. You did it again, JuneBug!
From: HollyJane
On Mar 30, 2004
I make a Southwest vegetable soup almost exactly like this, except that it calls for chicken broth and kidney beans. It's actually a copycat of Chili's Southwest Vegetable soup, and I think it is a dead-on ringer. We enjoy it very much. I usually add a little more chilli powder because I like a little kick! Great recipe.
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