Easy Southwest Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 clove garlic, minced1/2 cup onion, diced1 tsp Olive Oil1-15 oz Can Kidney Beans1-15 oz can Black Beans2- 10-oz Mexican Style Stewed Tomatoes (ie Ro-Tel brand)1-4oz can diced green chilis1-8 oz can Corn2 Carrots, sliced2 Bullion Cubes (optional)2 Cups Water1 Tbsp Chili Powder
Drain and rinse beans and corn.
In large stock pot, saute onion and garlic in olive oil over medium heat until lightly browned.
Add all remaining ingredients. Simmer 15-20 minutes until carrots are tender.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user WKABAN.
In large stock pot, saute onion and garlic in olive oil over medium heat until lightly browned.
Add all remaining ingredients. Simmer 15-20 minutes until carrots are tender.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user WKABAN.
Nutritional Info Amount Per Serving
- Calories: 186.2
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,377.7 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 11.4 g
- Protein: 10.0 g
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