Southwest Vegetable Soup Recipes

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SOUTHWEST VEGETABLE SOUP



Southwest Vegetable Soup image

Easy-to-make soup with mixed vegetables, zesty Ro*Tel® tomatoes with chipotle peppers, diced potatoes and Cheddar cheese

Provided by ReadySetEat

Categories     Lunch, Main Dish, Soup/Stew/Chili

Time 30m

Yield 6

Number Of Ingredients 7

2 cans (14 oz each) chicken broth
1 can (10 oz each) Ro*Tel® Diced Tomatoes with Green Chiles & Chipotle Peppers
1 can (8 oz each) Hunt's® Tomato Sauce
1 pkg (16 oz each) Birds Eye® Mixed Vegetables
1 can (14.5 oz each) diced new potatoes, undrained
1-1/2 cups water
1/2 cup shredded Cheddar cheese (1/2 cup = 2 oz)

Steps:

  • Combine broth, undrained tomatoes, tomato sauce, vegetables, undrained potatoes and water in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 15 minutes, stirring occasionally.
  • Divide soup evenly among 6 soup bowls; top with shredded cheddar cheese. Serve.

Nutrition Facts : @id https, Calories 119 calories

SOUTHWESTERN VEGETABLE SOUP



Southwestern Vegetable Soup image

In addition to being a teacher, I'm a graduate student and mother of three. So this quick and easy soup is perfect for my busy schedule. A real plus is that my family loves it!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-14 servings (3-1/2 quarts).

Number Of Ingredients 9

2 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) chili beans, undrained
2 cans (14-1/2 ounces each) beef broth
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) Mexican-style stewed tomatoes
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4 ounces) chopped green chilies

Steps:

  • In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Nutrition Facts :

SPICY SOUTHWESTERN VEGETABLE SOUP



Spicy Southwestern Vegetable Soup image

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.

Provided by bmarie

Categories     Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

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)

Steps:

  • 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.

Nutrition Facts : Calories 374.7, Fat 9.8, SaturatedFat 1.4, Sodium 1138.2, Carbohydrate 64.8, Fiber 16.1, Sugar 12.9, Protein 15

SOUTHWEST VEGETABLE SOUP



Southwest Vegetable Soup image

This is an easy soup to prepare and it makes a wonderful meal with the addition of your favorite cornbread! Or it is a tasty starter for your entree.

Provided by Junebug

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 cans vegetable broth
1 (14 1/2 ounce) can petite diced tomatoes, undrained
1 cup water
1 can ranch style bean, undrained
1 can corn, drain
1 can green beans, drain
1 (4 1/2 ounce) can chopped green chilies, undrained
1/2 chopped onion
1 (8 ounce) can tomato sauce
6 corn tortillas, minced (I use scissors to cut mine very tiny)
1 -2 teaspoon chili powder (to taste)
1/4 teaspoon garlic powder

Steps:

  • Mix all ingredients together in a pot over high heat.
  • Bring to a boil.
  • Then lower your heat and simmer for about an hour.
  • The soup should be thickened and the tortilla pieces will be mostly dissolved.
  • To serve, top with crumbled tortilla chips and a little grated cheese.

SOUTHWESTERN SOUP



Southwestern Soup image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 16

1 pound pork tenderloin, cut into 1-inch pieces
1 cup chopped onion
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups reduced-sodium chicken broth
1 (14-ounce) can diced tomatoes
1 (14-ounce) can pink beans, rinsed and drained
1 cup diced fresh avocado, for garnish
2 tablespoons chopped fresh cilantro leaves, for garnish
Lime wedges, for garnish
Cornbread, optional

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.

SOUTHWEST VEGETARIAN LENTIL SOUP



Southwest Vegetarian Lentil Soup image

Even self-avowed carnivores won't miss the meat in this zippy dish. It's chock-full of healthy ingredients that will keep you feeling satisfied. -Laurie Stout-Letz, Bountiful, Utah

Provided by Taste of Home

Categories     Lunch

Time 8h25m

Yield 6 servings (2 quarts).

Number Of Ingredients 17

3 cups vegetable broth
1 large onion, chopped
1 can (10 ounces) mild diced tomatoes and green chilies, undrained
1 cup mild salsa
1 cup dried lentils, rinsed
1 cup frozen corn
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
3 garlic cloves, minced
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 package (16 ounces) firm tofu, drained and cut into 1/4-inch cubes
1 can (4-1/4 ounces) chopped ripe olives
3 green onions, sliced

Steps:

  • In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 8-10 hours or until lentils are tender. Sprinkle with tofu, olives and green onions.

Nutrition Facts : Calories 278 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1385mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 13g fiber), Protein 17g protein.

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