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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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Bump up your healthy veggies with this easy to make soup. Will feed a crowd easily. The soup is very brothy for a low calorie starter or you can serve with cheese, chips, and guacamole for a filling meal. The soup can be prepared a day ahead to let the flavors develop. Ingredients:
2 tablespoons grapeseed oil |
32 ounces frozen onion and three pepper blend |
4 garlic cloves, diced |
1 -2 tablespoon ground cumin |
1 (28 ounce) can crushed tomatoes |
1 (10 ounce) can rotel tomatoes |
3 quarts vegetable broth |
2 (11 ounce) cans whole kernel corn, undrained |
10 corn tortillas, diced |
Directions:
1. Heat oil over medium heat in a 6 quart dutch oven or soup stock pot. Add pepper and onion stir fry and garlic. Saute until tender, but not browned.
2. Add all remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour.
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