Southwest Vegetable Soup Recipes

SOUTHWEST VEGETABLE SOUP

Southwest Vegetable Soup image

If you like Southwestern foods you will like my soup. It took about 15 tries, but was worth the results.

Provided by Belly Up With Bob

Categories Beans

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 (14 ounce) cans chicken broth
1 (14 ounce) can corn, with liquid
1 (14 ounce) can cut green beans, with liquid
1 (14 ounce) can red kidney beans, drained and rinsed
6 green onions
1 teaspoon honey
1 yellow onion, medium size
2 (14 ounce) cans Mexican-style tomatoes
2 cloves garlic
3 tablespoons cilantro leaves
2 tablespoons southwest seasoning
1/2 cup cheddar cheese, shredded
3 corn tortillas

Steps:

In a blender blend stewed tomatoes, honey, green onions, garlic, cilantro, onion, and seasoning.
In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.
Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.
Add red kidney beans, bring to a boil then simmer for 10 minutes.
Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.
In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.

Nutrition Facts : Calories 286.7, Fat 5.8, SaturatedFat 2.5, Cholesterol 9.9, Sodium 1208.9, Carbohydrate 46.8, Fiber 9.5, Sugar 6.4, Protein 16.1

SOUTHWEST CHICKEN VEGETABLE SOUP

Southwest Chicken Vegetable Soup image

This soup will warm you up and fill you up!! The beans, potatoes, and chicken are seasoned with southwest flavors that are sure to please. The sky is the limit for including vegetables. Summer squashes, corn, green beans, or anything else that you can get out of your garden or farmers' market! Just be sure to add more liquids to maintain the soup consistency that you desire.

Provided by riflchik

Categories Clear Soup

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

2 teaspoons olive oil
1/2 teaspoon red pepper flakes (or to taste)
1 tablespoon chicken grill seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon fresh oregano or 1/2 teaspoon dried oregano
2 stalks celery, diced
2 carrots, peeled and cubed
2 medium potatoes, cubed
1 (12 1/2 ounce) can chunk chicken, drained (or equal amount pre-cooked chicken)
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
3 cups chicken broth
3 cups water
16 ounces stewed tomatoes
salt and pepper (to taste)
shredded cheese (optional)

Steps:

Place large stock or soup pot over medium heat and add olive oil.
Saute celery, potatoes, and carrots for 3 minutes, adding seasonings about halfway through.
Add beans, broth, water, and tomatoes. Stir.
Bring soup to a boil, then reduce heat to low.
Simmer over low heat for up to an hour, though the potatoes will be done as early as 30 minutes in, depending on their size.
Serve piping hot, sprinkling cheese over top if desired.

Nutrition Facts : Calories 377.5, Fat 8, SaturatedFat 1.9, Cholesterol 36.6, Sodium 1109.4, Carbohydrate 49.2, Fiber 11, Sugar 7.4, Protein 28.5

SOUTHERN VEGETABLE SOUP

Southern Vegetable Soup image

This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. -Christy Hinrichs, Parkville, Missouri

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1/2 cup chopped onion
2 teaspoons olive oil
2 teaspoons minced garlic
2 cans (14-1/2 ounces each) vegetable broth
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) frozen mixed vegetables
1 cup sliced fresh or frozen okra
1 can (4 ounces) chopped green chilies
2 teaspoons dried savory
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon white pepper

Steps:

In a Dutch oven over medium-high heat, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 133 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1095mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 5g protein.

SOUTHWESTERN SOUP

Southwestern Soup image

A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

Ingredients

3 cups water
4 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cups frozen corn
2 cups salsa
2 teaspoons dried minced onion
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried basil
2 cups shredded cheddar cheese
Tortilla chips, optional

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.

Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.

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

Ingredients

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.

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

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)

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

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