Southwestern Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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In addition to being a teacher, I'm a graduate student and mother of three. So this quick and easy soup is perfect for my busy schedule. A real plus is that my family loves it! Ingredients:
2 pounds ground turkey or beef |
1 medium onion, chopped |
2 cans (16 ounces each) chili beans, undrained |
2 cans (14-1/2 ounces each) beef broth |
1 can (15-1/2 ounces) hominy, rinsed and drained |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (14-1/2 ounces) mexican-style stewed tomatoes |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 can (4 ounces) chopped green chilies |
Directions:
1. In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Yield: 12-14 servings (3-1/2 quarts).
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