Southwestern Vegetable Soup Recipes

SOUTHWEST VEGETABLE SOUP

Southwest Vegetable Soup image

Easy-to-make soup with mixed vegetables, zesty Ro*Tel® tomatoes with chipotle peppers, diced potatoes and Cheddar cheese

Provided by ReadySetEat

Categories Lunch, Main Dish, Soup/Stew/Chili

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

2 cans (14 oz each) chicken broth
1 can (10 oz each) Ro*Tel® Diced Tomatoes with Green Chiles & Chipotle Peppers
1 can (8 oz each) Hunt's® Tomato Sauce
1 pkg (16 oz each) Birds Eye® Mixed Vegetables
1 can (14.5 oz each) diced new potatoes, undrained
1-1/2 cups water
1/2 cup shredded Cheddar cheese (1/2 cup = 2 oz)

Steps:

Combine broth, undrained tomatoes, tomato sauce, vegetables, undrained potatoes and water in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 15 minutes, stirring occasionally.
Divide soup evenly among 6 soup bowls; top with shredded cheddar cheese. Serve.

Nutrition Facts : @id https, Calories 119 calories

SOUTHWESTERN SOUP

Southwestern Soup image

Provided by Robin Miller : Food Network

Categories main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound pork tenderloin, cut into 1-inch pieces
1 cup chopped onion
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups reduced-sodium chicken broth
1 (14-ounce) can diced tomatoes
1 (14-ounce) can pink beans, rinsed and drained
1 cup diced fresh avocado, for garnish
2 tablespoons chopped fresh cilantro leaves, for garnish
Lime wedges, for garnish
Cornbread, optional

Steps:

In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine. Add broth, tomatoes and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges.
Serve with cornbread, if desired.

SOUTHWESTERN VEGETABLE SOUP

Southwestern Vegetable Soup image

In addition to being a teacher, I'm a graduate student and mother of three. So this quick and easy soup is perfect for my busy schedule. A real plus is that my family loves it!

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12-14 servings (3-1/2 quarts).

Number Of Ingredients 9

Ingredients

2 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) chili beans, undrained
2 cans (14-1/2 ounces each) beef broth
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) Mexican-style stewed tomatoes
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4 ounces) chopped green chilies

Steps:

In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Nutrition Facts :

SOUTHWEST VEGETABLE SOUP

Southwest Vegetable Soup image

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.

Provided by Junebug

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 cans vegetable broth
1 (14 1/2 ounce) can petite diced tomatoes, undrained
1 cup water
1 can ranch style bean, undrained
1 can corn, drain
1 can green beans, drain
1 (4 1/2 ounce) can chopped green chilies, undrained
1/2 chopped onion
1 (8 ounce) can tomato sauce
6 corn tortillas, minced (I use scissors to cut mine very tiny)
1 -2 teaspoon chili powder (to taste)
1/4 teaspoon garlic powder

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.

SOUTHWESTERN VEGETABLES & RICE

Southwestern Vegetables & Rice image

Short on time? Here's a spicy, satisfying supper that comes together in minutes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
1 package (10.8 ounces) frozen southwestern corn, thawed
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 teaspoon ground cumin
1/4 teaspoon salt
1 cup uncooked instant rice
1 cup shredded Monterey Jack cheese

Steps:

In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Sprinkle with cheese.

Nutrition Facts : Calories 502 calories, Fat 15g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 1629mg sodium, Carbohydrate 62g carbohydrate (16g sugars, Fiber 7g fiber), Protein 29g protein.

SOUTHWESTERN VEGGIE SKILLET

Southwestern Veggie Skillet image

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Provided by Bibi

Categories Side Dish Vegetables Corn

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
½ onion, sliced into rings
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 ear corn, kernels cut from cob
4 roma (plum) tomatoes, peeled and chopped
1 clove garlic, minced
1 teaspoon ground cumin
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste
½ lime

Steps:

Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g

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