Recipe

South Of The Border Vegetable Soup Recipe


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Ingredients
  • 1/4 c enchilada sauce (optional, Trader Joe's) .
  • 1 c baby carrots .
  • 1 garlic clove, minced .
  • 1 c frozen corn .
  • 1 chicken bouillon cube .
  • 1 medium onion, sliced .
  • 2 1/2 tbsps cumin .
  • 2 medium celery ribs, sliced .
  • 1 tbsp canola oil .
  • 1/4 tsp ground pepper .
  • 1 (28 oz) can sliced tomatoes .
  • 1 (15 oz) can pinto beans, drained (black beans good, too) .
  • 6 c water .
  • 3/4 lb cabbage, thinly sliced .
  • 1/2 tsp salt

Directions
  • Step #1 In a 5-6 quart saucepan, heat oil over med-heat/flame.
  • Step #2 Add Carrots, onions, celery, & garlic.
  • Step #3 Cook 5 mins.
  • Step #4 Stir in tomatoes with liquid, pepper, salt, cumin, bouillon cube, water, cabbage, & enchilada sauce (optional).
  • Step #5 Heat to boiling over high heat, stirring every once in awhile.
  • Step #6 Reduce heat to low; cover & let simmer, stirring every once in awhile, 15-20 mins or until vegetables become tender.
  • Step #7 Add more seasoning, if desired.
  • Step #8 Add frozen corn & drained beans.
  • Step #9 Cook 5-10 mins longer.
  • Step #10 Finished soup can be divided into smaller containers to freeze.
  • Enjoy the South of the Border Vegetable Soup recipe

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