Southwestern Vegetable Soup

Southwestern Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Southwestern Vegetable Soup calories by ingredient
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Number of Servings: 4

Ingredients

    1 onion
    1 cup mushrooms
    1 can tomatoes and juice
    1/4 c frozen corn
    1/4 c frozen peas
    1 stalk celery
    1 cup kale stalks
    1 carrot
    1 small summer squash or zucchini (I used an eight-ball squash)
    1-2 cups water
    1 sprig fresh basil
    1/4 tsp chili powder
    1/4 tsp cumin
    1/4 tsp oregano
    1/8 tsp bay leaves

Directions

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.

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