South of the Border Vegetable Soup Recipe

Name: South of the Border Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 cup baby carrots; 2 medium celery ribs, sliced; 1 medium onion, chopped; 1 garlic clove, minced; 1 (28 ounce) can diced tomatoes; 6 cups water; 34 lb cabbage, thinly sliced; 2 ½ tablespoons cumin; 1 chicken bouillon cube; ½ teaspoon salt; ¼ teaspoon ground pepper; ¼ cup enchilada sauce (optional, Trader Joe's); 1 cup frozen corn; 1 (15 ounce) can pinto beans, drained (black beans good, too)

Servings: persons

1 tablespoon canola oil
1 cup baby carrots
2 medium celery ribs, sliced
1 medium onion, chopped
1 garlic clove, minced
1 (28 ounce) can diced tomatoes
6 cups water
34 lb cabbage, thinly sliced
2 ½ tablespoons cumin
1 chicken bouillon cube
½ teaspoon salt
¼ teaspoon ground pepper
¼ cup enchilada sauce (optional, Trader Joe's)
1 cup frozen corn
1 (15 ounce) can pinto beans, drained (black beans good, too)

1
In a 5-6 quart saucepan, heat oil over medium heat.
2
Add Carrots, celery, onions, and garlic.
3
Cook 5 minutes.
4
Stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional).
5
Heat to boiling over high heat, stirring occasionally.
6
Reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender.
7
Add more seasoning, if desired.
8
Add frozen corn and drained beans.
9
Cook 5-10 minutes longer.
10
Finished soup can be divided into smaller containers to freeze.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 cup baby carrots, 2 medium celery ribs, sliced, 1 medium onion, chopped, and more.

Yes, South of the Border Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

South of the Border Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions