Southwest Harvest Soup Recipes

SOUTHWESTERN SOUP

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

SOUTHWESTERN SOUP

Steps:

• In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine. Add broth, tomatoes and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges.
• Serve with cornbread, if desired.

EASY SOUTHWESTERN CHICKEN SOUP

Steps:

• Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

JENNA'S HARVEST SOUP

Steps:

• Heat chicken broth to a heavy simmer and add dry Idahoan Roasted Garlic Mashed Potatoes, pumpkin and seasonings to taste.
• Simmer on low until somewhat thick.
• Finish with cream, heat through and serve.

SOUTHWESTERN SOUP

Steps:

• Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10-12 minutes or until meat crumbles and is no longer pink and onion is softened, drain.
• Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with sour cream and cilantro.

SOUTHWESTERN SOUP

Steps:

• Cook the ground beef and onions together until no longer pink.
• Drain well and place in a large soup pot.
• Add all the remaining ingredients except corn chips and grated cheese, then stir well.
• Simmer, covered, for about 30 minutes.
• Serve over Fritos corn chips in soup bowls.
• Top with some grated cheddar cheese if desired.

SPICY SOUTHWESTERN SOUP WITH CHORIZO

Steps:

• Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
• When you're ready to eat, fill the container almost to the top with water, seal, shake, remove the lid, and microwave for 2 minutes.
• Season with salt, reseal, gently swirl, and enjoy.

SOUTHWEST HARVEST SOUP

Steps:

• 1. Place the beans in a large, heavy, pot. Add 5 cups of the broth, the tomatoes in their liquid, tomato paste, 1 cup of the onion, the jalapeno, celery, carrot, 1 t. of the garlic, bay leaf, cumin, oregano, coriander, the 1/2 t. of black pepper, and cloves. Bring the ingredients to a boil, reduce the heat, cover the pan almost completely, and simmer the beans, stirring them occasionally, for 2 hours or until the beans are done. 2. Meanwhile, in a large, heavy skillet, preferably one with a nonstick surface, heat the oil briefly, add the rice with the remaining one cup of onion, the remaining 1/2 t. garlic, zucchini, sweet red pepper, and basil (only if you are using dried basil), and saute the ingredients for 5 to 7 minutes or until the onions are translucent. 3. To the cooked beans add the rice-vegetable mixture and 1 cup of broth. Bring the soup to a boil, reduce the heat to low, cover the pan and simmer for 35 to 40 minutes (recipe said less time but it took that long for the brown rice for me) or until rice is tender. Add more broth, if needed. 4. Stir in the basil (if using fresh), and season the soup with the salt (if desired), additional pepper, and red pepper flakes (if you wish). Simmer the soup 10 minutes longer. Remove the jalapeno and bay leaf before serving.