Southwestern Vegetable Soup


I never realized how much our family likes soups and stews until I started this blog and began posting what we have for supper each night. I don’t know what it is about soup that makes it so versatile and so good. You can really take any vegetable and turn it into some form of soup, and for weeknights, canned and fresh vegetables combined make for a quick, easy, and relatively healthy dinner. So make soup a regular part of your week my friends! It is so worth it to get all your daily servings of vegetables in one delicious bowlful.

The Ingredients: 5-6 cups water, 2 14.5 oz. cans Hunt’s Basil, Garlic, & Oregano diced tomatoes, 1 15 oz. can of corn, 1 15 oz. can seasoned black beans, 4 carrots, 1/4 yellow onion, 1 green bell pepper, 4 green onions, 2 chicken bouillons, 1 tsp. basil, 1 tsp. garlic powder, 1 tsp. cumin, 1/2 tsp. salt, 1/2 tsp. black pepper. Add water to a large soup pot, bring to a boil and drop in the bouillons. Dice carrots, yellow onion, and bell pepper, add to the soup pot. Drain all of the canned vegetables except for one of the cans of tomatoes, add all canned vegetables to the soup. Add spices, stirring gently until combined. Put the lid partially on the pot and simmer for 20-25 minutes. Meanwhile, slice up the green onions.

Look at that amazing color and flavor!


When the soup is done, ladle it into serving bowls and garnish with equal amounts of green onions and grated cheese (optional).



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