Southwestern Vegetable Soup

6 steps

Updated at: Wed, 16 Aug 2023 20:06:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories204.7 kcal (10%)

Total Fat3.4 g (5%)

Carbs39.5 g (15%)

Sugars14.3 g (16%)

Protein7.7 g (15%)

Sodium738.7 mg (37%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cchopped onions

1 tspminced garlic

2 Ccarrots

sliced, peel

1 LBred potatoes

peeeled and cut into small chunks

2 x 14.5 ozvegetable broth

cans, I used water

1 x 15 ozno-salt-added tomato sauce

can

1.5 Cmild salsa

2 tspdried oregano leaves

2 tspground cumin

frozen corn

0.5 Cgreen onions

sliced, for garnish, I omitted this

0.5 Creduced-fat Monterey Jack Cheese

shredded, for garnish, I omitted this

Instructions

Step 1

In a large non-stick pot coated with non-stick cooking spray, saute the onion and garlic until tender over medium heat, about 3 to 5 minutes. Add the carrots, potatoes, vegetable broth, tomato sauce, salsa, oregano, cumin, and corn. Bring the mixture to a boil, lower the heat, and simmer for 20 minutes, or until the carrots and potatoes are tender.

Step 2

To Prepare and Eat Now: Garnish with green onions and cheese and eat when ready.

Step 3

To Freeze: Cool to room temperature, then transfer to freezer containers, label, and freeze. Recommended freezing time: up to 4 months.

Step 4

To Prepare After Freezing: Remove from freezer to defrost. Reheat in a non-stick pot over a low heat. Alternately, you can heat in the microwave. Serve with green onions and Monterey Jack.

Step 5

What I did differently: I did not cook the potatoes until full tenderness. When I thawed it out and warmed it up the potatoes only needed a little time to become tender.

Step 6

Verdict: We absolutely loved it. I could see us eating this with a southwest corn bread. It has southwest flavors but is not spicy. This recipe is definitely a keeper for us.