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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Delicious and fast soup gets you in and out the kitchen fast on weeknights. Ingredients:
1 can garbanzo beans, rinsed & drained |
1 can green chili |
2 cans v8 vegetable juice (spicy) |
1 can corn mixed with chopped peppers, drained |
2 cups frozen southern style hash browns |
1 1/2 cups water |
1/2 teaspoon garlic salt |
1 teaspoon cumin |
Directions:
1. Add all ingredients to stock pot.
2. Cook on medium heat for about 20-25 minutes, until potatoes are tender.
3. Serve in soup bowls, and sprinkle with grated cheese and serve with warm tortillas or corn muffins.
4. Enjoy.
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