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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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