Southwest Vegetable Soup Recipe

Name: Southwest Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves minced garlic; 1 large chopped onion; 1 Tbsp. butter; 2 Tbsp. oil; 1 small can mild green chiles, chopped; 1 (14 1/2 oz.) can Italian plum tomatoes; 1 c. tomato sauce; 3 1/2 c. chicken stock; shredded cheese; 1 tsp. chili powder; 1 tsp. cumin; 1/4 tsp. oregano; 1 tsp. salt; 1/2 tsp. parsley or cilantro; 1 large can red kidney beans; 1 c. green beans; 1 c. yellow corn

Servings: persons

2 cloves minced garlic
1 large chopped onion
1 Tbsp. butter
2 Tbsp. oil
1 small can mild green chiles, chopped
1 (14 1/2 oz.) can Italian plum tomatoes
1 c. tomato sauce
3 1/2 c. chicken stock
shredded cheese
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. oregano
1 tsp. salt
1/2 tsp. parsley or cilantro
1 large can red kidney beans
1 c. green beans
1 c. yellow corn

1
Heat the butter and oil in saucepan.
2
Lightly saute onion and garlic.
3
Add the chiles, tomatoes, tomato sauce, chicken stock, chili powder, oregano, cumin and salt in saucepan.
4
Bring to a boil, stirring to break up the tomatoes.
5
Add the kidney beans, green beans and corn.
6
Reduce heat and simmer for 20 minutes. Just before serving, add shredded cheese to soup bowls.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 cloves minced garlic, 1 large chopped onion, 1 Tbsp. butter, 2 Tbsp. oil, and more.

Yes, Southwest 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.

Southwest Vegetable Soup

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