Southwest Vegetable Soup Recipes

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.

SOUTHWEST CHICKEN VEGETABLE SOUP

Steps:

• Place large stock or soup pot over medium heat and add olive oil.
• Saute celery, potatoes, and carrots for 3 minutes, adding seasonings about halfway through.
• Add beans, broth, water, and tomatoes. Stir.
• Bring soup to a boil, then reduce heat to low.
• Simmer over low heat for up to an hour, though the potatoes will be done as early as 30 minutes in, depending on their size.
• Serve piping hot, sprinkling cheese over top if desired.

SOUTHWEST VEGETABLE STEW

Steps:

• Mix all ingredients except cilantro in 6-quart slow cooker.
• Cover and cook on low heat setting 5 to 6 hours or until vegetables are tender. Spoon into shallow serving bowls; sprinkle with cilantro.

SOUTHWESTERN VEGETABLE BEEF SOUP

Steps:

• In a large pot, brown the ground beef; stir to crumble the ground beef; drain.
• Add in water and remaining ingredients.
• Bring to a boil; lower heat and simmer for about 2 hours, stirring occasionally (I simmer covered for the first 1 1/2 hours, then uncovered the last 30 minutes).