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    You are in: Home / Recipes / Southwest Vegetable Soup Recipe
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    Southwest Vegetable Soup

    Southwest Vegetable Soup. Photo by justcallmetoni

    1/1 Photo of Southwest Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Junebug's Note:

    This is an easy soup to prepare and it makes a wonderful meal with the addition of your favorite cornbread! Or it is a tasty starter for your entree.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix all ingredients together in a pot over high heat.
    2. 2
      Bring to a boil.
    3. 3
      Then lower your heat and simmer for about an hour.
    4. 4
      The soup should be thickened and the tortilla pieces will be mostly dissolved.
    5. 5
      To serve, top with crumbled tortilla chips and a little grated cheese.

    Ratings & Reviews:

    • on March 30, 2004

      55

      I make a Southwest vegetable soup almost exactly like this, except that it calls for chicken broth and kidney beans. It's actually a copycat of Chili's Southwest Vegetable soup, and I think it is a dead-on ringer. We enjoy it very much. I usually add a little more chilli powder because I like a little kick! Great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2003

      45

      This is a very simple soup to make. You'll very rarely hear me say this, but I like the fact that most of the work is done by opening cans. :o) It was a tad bland for our tastes because we really like spicy foods so I just added a tiny bit of jalapeno powder. One notable change was I didn't have ranch style beans so I used black beans. Other than that, I changed nothing. As a garnish, I added some green onions, shredded pepperjack cheese and a few crushed tortilla chips. Thanks for posting this recipe, it was yummy.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2003

      45

      This is a great soup! I made it as a main dish. I left out the corn and used yellow squash instead, just to have something yellow in it.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Southwest Vegetable Soup

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 178.4
     
    Calories from Fat 14
    27%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 555.6 mg
    23%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 9.1 g
    36%
    Sugars 10.4 g
    41%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    vegetable broth

    ranch style beans

    corn

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