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

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on March 30, 2004

      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.

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    • on August 20, 2003

      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.

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    • on August 20, 2003

      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.

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    • on June 26, 2007

      Quick, easy, simple and delicious. A marvelous way to get your veggies in. I replaced the canned chiles with some fresh roasted poblanos, a small effort which always improves the flavor of dishes of this sort. While making this I realized I only had 3 corn tortilla and decided I would add additional cornmeal, if needed, towards the end of the cooking time. Mine were about 1/4 to 3/8 inches thick and by 45 minutes cooking were still mostly intact. Some mushing with the back of the spoon did the trick. Found that the soup was plenty thick with just the three. I really loved this soup but thought it was a little underseasoned so I added some cumin, black pepper and additional garlic powder. I will certainly make this over and over again. Thanks Junebug!

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    • on October 18, 2006

      I made this for a recent camping trip with some friends. It was chilly outside and while we sat around the campfire, this soup was cooking in the motorhome. You can't imagine the delight of everyone when I served this wonderful vegetable soup. Everyone waved and asked for the recipe. It's easy to prepare and very tasty and comforting. You did it again, JuneBug!

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    Southwest Vegetable Soup. Recipe by Belly Up With Bob

    Southwest Vegetable Soup

    By Belly Up With Bob
    View All Main Dish Recipes

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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

    Detailed Nutrition Values About Nutrition Info

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