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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 196.1
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 935.8 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 5.8 g
  • Protein: 6.5 g

View full nutritional breakdown of Southwestern Vegetable Soup (Serving 1.5 cups) calories by ingredient
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Southwestern Vegetable Soup (Serving 1.5 cups)

Submitted by: BEVT99

Introduction

I created this vegetarian soup to be hardy and satisfying. It's slightly spicy and perfect to make ahead for lunches or quick dinners. I created this vegetarian soup to be hardy and satisfying. It's slightly spicy and perfect to make ahead for lunches or quick dinners.
Number of Servings: 8

Ingredients

    Ingredients:
    2 cans black beans
    2 cups frozen corn
    2 cups frozen lima beans
    2 cans diced tomatoes
    1 medium onion
    1 medium green pepper
    1/2 bag of baby carrots
    4 cloves garlic
    2 cans vegetable broth
    1 tsp cumin
    1/4 cup chili powder

Directions

Chop:
1 medium onion
1 medium green pepper
1/2 bag of baby carrots (cut into little slices)
4 cloves garlic

Put the above into a large pot with 1/4 cup of olive or canola oil and sautee until onions are translucent.
Add: 2 cups frozen corn
2 cups frozen lima beans

Continue to sautee on medium heat while you prepare the rest of your ingredients.

Rinse 1 can of black beans and put into food processor with 1 can of diced tomatoes. Puree. This will give the soup that thick, rich texture.

Rinse the 2nd can of black beans and set aside.

When the vegetables in the pot have cooked about 5 minutes add: 2 cans vegetable broth
Rinsed black beans
Remaining can of diced tomatoes
1 tsp. salt
1 tsp. cumin
1/4 cup chili powder

Simmer on low for an hour or more.


Number of Servings: 8

Recipe submitted by SparkPeople user BEVT99.






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