Spicy Southwestern Vegetable Soup

Name: Spicy Southwestern Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1 medium onion, diced; 1 bell pepper, diced; 2 tablespoons oil; 1 (30 ounce) box vegetable broth; 1 (28 ounce) can diced tomatoes; 1 (14 1/2 ounce) can black beans; 1 (14 1/2 ounce) can whole kernel corn; 1 (4 ounce) can diced green chilies; salt and pepper; 2 tablespoons cumin; 1 tablespoon chili powder; hot sauce (I use Cholula and find it gives it an excellent flavor); cheese (optional); tortilla chips (to garnish) (optional)

Submitted by bmarie

"This is a hearty vegetarian soup that is perfect for cold rainy nights. It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey jack cheese over the top."

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photo by Starrynews

Ready In:: 40mins
Ingredients:: 14
Serves:: 4-6

ingredients

1 medium onion, diced
1 bell pepper, diced
2 tablespoons oil
1 (30 ounce) box vegetable broth
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans
1 (14 1/2 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
salt and pepper
2 tablespoons cumin
1 tablespoon chili powder
hot sauce (I use Cholula and find it gives it an excellent flavor)
cheese (optional)
tortilla chips (to garnish) (optional)

directions

Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
Simmer for another 10 minutes and serve with cheese and tortilla chips on top.

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Reviews

Delicious! It was easy to prepare and very enjoyable. I omitted the salt and added cayenne pepper. Thanks for sharing! Made for PAC Spring '09

Starrynews
Great recipe. I had to make a few changes due to not having all ingrediants on hand. Had to use mixed vegis (corn, carrots, peas) that were frozen and only had half a green pepper. Great flavor. Not too spicey. My husband added a little extra hot sauce. served with sour cream and cilantro thanks for a tasty soup.

klbigsby

RECIPE SUBMITTED BY

bmarie

I am originally from Colorado but now I go to the University of British Columbia getting my major in Cognitive Systems. I love to cook and share my recipes with friends and family. I also like to knit and crochet and go out for dinner and drinks with friends. I am always looking for good Mexican and Italian dishes as that is what I grew up on, but I find that good Mexican and Italian are more scarce in BC. I was a vegetarian for awhile, but now I eat poultry regularly and beef and pork if I can't avoid it or something looks too good to pass up, but as a result a lot of my recipes are vegetarian or can be made vegetarian easily. If you happen to be a vegetarian or interested in cutting some of the meat out of your diet, I highly recommend Mark Bittman's _How to Cook Everything Vegetarian_ as it is fabulous. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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