Southwestern Vegetable Soup
- Number of Servings: 4
Ingredients
1 onion1 cup mushrooms1 can tomatoes and juice1/4 c frozen corn1/4 c frozen peas1 stalk celery1 cup kale stalks1 carrot1 small summer squash or zucchini (I used an eight-ball squash)1-2 cups water1 sprig fresh basil1/4 tsp chili powder1/4 tsp cumin1/4 tsp oregano1/8 tsp bay leaves
Dice vegetables.
Brown onions, add mushrooms and brown.
Add remaining vegetables and water. Cook until veggies are desired texture. I cooked for about 45 minutes so the kale would be nice and soft and the tomatoes reduce and thicken. Season to taste.
Makes about 4 1-cup servings, depending on how much water you use.
Number of Servings: 4
Recipe submitted by SparkPeople user ERIKA00177.
Brown onions, add mushrooms and brown.
Add remaining vegetables and water. Cook until veggies are desired texture. I cooked for about 45 minutes so the kale would be nice and soft and the tomatoes reduce and thicken. Season to taste.
Makes about 4 1-cup servings, depending on how much water you use.
Number of Servings: 4
Recipe submitted by SparkPeople user ERIKA00177.
Nutritional Info Amount Per Serving
- Calories: 51.5
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 109.9 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 2.9 g
- Protein: 2.7 g
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