southwestern vegetable soup
- Categories
- Crook2
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 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!
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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