Southwestern Vegetable Soup Recipes

SOUTHWEST VEGETABLE SOUP

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.

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.

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.

SOUTHERN VEGETABLE SOUP

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.

SOUTHWEST VEGETABLE SOUP

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.

SOUTHWEST VEGETABLE SOUP

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.