South of the Border Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This recipe evolved from a magazine recipe for all-you-can-eat soup. The additions have raised the calorie content, but make for a more-satisfying soup. When serving, I like to add crushed tortilla chips and/or diced avacado for added flavor. Ingredients:
1 tablespoon canola oil |
1 cup baby carrots |
2 medium celery ribs, sliced |
1 medium onion, chopped |
1 garlic clove, minced |
1 (28 ounce) can diced tomatoes |
6 cups water |
3/4 lb cabbage, thinly sliced |
2 1/2 tablespoons cumin |
1 chicken bouillon cube |
1/2 teaspoon salt |
1/4 teaspoon ground pepper |
1/4 cup enchilada sauce (optional, trader joe's) |
1 cup frozen corn |
1 (15 ounce) can pinto beans, drained (black beans good, too) |
Directions:
1. In a 5-6 quart saucepan, heat oil over medium heat. Add Carrots, celery, onions, and garlic. Cook 5 minutes.
2. Stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional). Heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender. Add more seasoning, if desired.
4. Add frozen corn and drained beans. Cook 5-10 minutes longer.
5. Finished soup can be divided into smaller containers to freeze.
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