Spicy Southwest Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 yellow onion1 Bell Pepper2 jalapeno peppers2 celery stalks16 oz frozen corn1 garlic clove (chopped)1 can black beans28 oz diced tomatoes6 cups vegatable broth1 tbsp cuminsalt and pepper to taste2 tbsp canola oilOptional-Sour creamChedder cheese
makes 8-10 servings
1. put oil in bottom of soup pot, cook choped onion, chopped garlic, and pepper until tender.
2. Pour broth, tomatoes (drained), beans (rinced and drained), corn, and jalapenos (chopped) into soup pot and bring to a boil.
3. Add cumin and let simmer
4. I like to add a little sour cream and cheese just before eating, but tasted great the Vegan way as well!
Number of Servings: 10
Recipe submitted by SparkPeople user KRISTY666.
1. put oil in bottom of soup pot, cook choped onion, chopped garlic, and pepper until tender.
2. Pour broth, tomatoes (drained), beans (rinced and drained), corn, and jalapenos (chopped) into soup pot and bring to a boil.
3. Add cumin and let simmer
4. I like to add a little sour cream and cheese just before eating, but tasted great the Vegan way as well!
Number of Servings: 10
Recipe submitted by SparkPeople user KRISTY666.
Nutritional Info Amount Per Serving
- Calories: 116.9
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 609.6 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 6.0 g
- Protein: 5.3 g
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