South of the Border Vegetable Soup

This recipe evolved from a magazine recipe for all-you-can-eat soup. The additions have raised the calorie content, but make for a more-satisfying soup. When serving, I like to add crushed tortilla chips and/or diced avacado for added flavor.

• Ready In: 50 mins
• Serves: 10-12

Ingredients

• 1  tablespoon canola oil
• 1  cup  baby carrots
• 2  medium celery ribs, sliced
• 1  medium onion, chopped
• 1  garlic clove, minced
• 1 (28 ounce) can diced tomatoes
• 6  cups water
• 3⁄4 lb cabbage, thinly sliced
• 2 1⁄2 tablespoons cumin
• 1  chicken bouillon cube
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground pepper
• 1⁄4 cup  enchilada sauce (optional, Trader Joe's)
• 1  cup frozen corn
• 1 (15 ounce) can pinto beans, drained (black beans good, too)

Directions

1. In a 5-6 quart saucepan, heat oil over medium heat. Add Carrots, celery, onions, and garlic. Cook 5 minutes.
2. Stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional). Heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender. Add more seasoning, if desired.
4. Add frozen corn and drained beans. Cook 5-10 minutes longer.
5. Finished soup can be divided into smaller containers to freeze.