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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