Southwestern vegetable soup
1 servings
Ingredients
| Quantity | 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 |
Directions
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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