|1 cup||Chopped onion|
|1 teaspoon||Minced garlic|
|2 cups||Sliced peeled carrots|
|1 pounds||Red potatoes; peeled & cut into|
|; small chunks|
|2 cans||Vegetable broth; (14 1/2 oz.)|
|1 can||Nosaltadded tomato sauce; (15 oz.)|
|1½ cup||Mild salsa|
|2 teaspoons||Dried oregano|
|2 teaspoons||Ground cumin|
|1 pack||Frozen corn; (10 oz.)|
|½ cup||Sliced green onions; (scallions)|
|½ cup||Shredded reducedfat Monterey Jack cheese|
In a large pot coated with nonstick cooking spray, saut the onion & garlic until tender over medium heat (3 to 5 min.). Add carrots, potatoes, vegetable broth, tomato sauce, salsa, oregano, cumin and corn. Bring mixture to a boil, lower heat, & simmer for 20 minutes (or until carrots & potatoes are tender). Sprinkle each bowl with green onions & Monterey Jack when serving. Enjoy!
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