August 23, 2012

Southwestern Vegetable Soup

I have no idea where this recipe came from, but my mom included it in a big family recipe book that she gave me.  This soup is really flavorful and really easy to make.  My husband doesn't really like soup, but he loves this recipe and asks me to make it all the time! :)


Ingredients:
6 cups of vegetable broth 
1 14.5 oz can of died tomatoes (with juice)
1 cup of water
1/2 cup tomato sauce (I use pasta sauce)
1 can of dark red kidney beans (with juice)
1cup of frozen cut green beans
1 cup of frozen corn kernels 
6 corn tortillas, minced or crushed
1 1/2 tsp chili powder 
1/8 tsp garlic powder 

Mix the ingredients in a pot on high heat.  Bring the soup to a boil, then reduce the heat and simmer for 45 minutes. 

You can top it with cheese, sour cream, and tortilla chips. 

Love,
Caitlin 

3 comments:

  1. This looks so yummy! We try to eat 1-2 vegetarian meals a week, and this looks perfect. Thanks.

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  2. Thank you Caitlin...this looks great. I make soup once a week in the fall. I am always looking for new ideas! Have a great day!!!

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