South Of The Border Vegetable Soup Recipes

SOUTH OF THE BORDER VEGETABLE SOUP

Steps:

• In a 5-6 quart saucepan, heat oil over medium heat. Add Carrots, celery, onions, and garlic. Cook 5 minutes.
• Stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional). Heat to boiling over high heat, stirring occasionally.
• Reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender. Add more seasoning, if desired.
• Add frozen corn and drained beans. Cook 5-10 minutes longer.
• Finished soup can be divided into smaller containers to freeze.

SOUTH-OF-THE-BORDER CHOWDER

Steps:

• In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.