South of the Border Vegetable Soup

“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.”
READY IN:
50mins
SERVES:
10
UNITS:
Metric

Ingredients Nutrition

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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