Southwest Vegetable Soup
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.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup water
- 1/4 teaspoon garlic powder
- 1 can tomato sauce
- 1/2 chopped onion
- 3 cans vegetable broth
- 1 (14 1/2 ounce) canpetite diced tomatoes undrained
- 1 can ranch style bean undrained
- 1 can corn drain
- 1 can green beans drain
- 1 (4 1/2 ounce) canchopped green chilies undrained
- 6 corn tortillas minced (i use scissors to cut mine very tiny)
- 1 -2 teaspoon chili powder (to taste)
- Carbohydrate 33.1852132457212 g
- Cholesterol 0 mg
- Fat 1.76189407699439 g
- Fiber 6.56594237521066 g
- Protein 5.46565323129218 g
- Saturated Fat 0.283620705138109 g
- Serving Size 1 1 -6 serving(s) (304g)
- Sodium 712.171479696778 mg
- Sugar 26.6192708705105 g
- Trans Fat 0.218249301303841 g
- Calories 158 calories
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.
