Southwestern vegetable soup

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
\N \N ; 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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