Easy Southwest Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Easy Southwest Vegetable Soup calories by ingredient


Introduction

This is a favorite soup of mine. I make it every week all winter long. You can make it on the stovetop as the directions state, or you can throw all the ingredients into the crock-pot on low for 6-8 hours.

I always rinse all the beans, to reduce the sodium.

Add a little less water, and make it a chili. Try topping it with cheese or tortilla chips (for extra calories). When I bring this to pot-lucks, I always get asked for the recipe. This is a favorite soup of mine. I make it every week all winter long. You can make it on the stovetop as the directions state, or you can throw all the ingredients into the crock-pot on low for 6-8 hours.

I always rinse all the beans, to reduce the sodium.

Add a little less water, and make it a chili. Try topping it with cheese or tortilla chips (for extra calories). When I bring this to pot-lucks, I always get asked for the recipe.
Number of Servings: 6

Ingredients

    1 clove garlic, minced
    1/2 cup onion, diced
    1 tsp Olive Oil
    1-15 oz Can Kidney Beans
    1-15 oz can Black Beans
    2- 10-oz Mexican Style Stewed Tomatoes (ie Ro-Tel brand)
    1-4oz can diced green chilis
    1-8 oz can Corn
    2 Carrots, sliced
    2 Bullion Cubes (optional)
    2 Cups Water
    1 Tbsp Chili Powder

Directions

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.