Thursday, October 23, 2008

{southwestern soup}

3 c. water
4 8 oz cans tomato sauce
2 16 oz. cans kidney beans, rinsed and drained
2 14.5 oz cans chicken broth (added 3 boullion cubes and no extra water to keep the amount of soup down)
2 c frozen corn
2 c. salsa (1/4 c. salsa (pace medium))
2 t. dried minced onion
1-2 t. dried oregano
1-2 t dried basil
2 c. shredded cheddar cheese
tortilla chips (optional)

In a dutch oven (we used a pot), combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 min. or until heated through.

Sprinkle individual servings with cheese. Serve with tortilla chips if desired. YIELD: 12 servings

This soup was seriously AMAZING! I have a taco soup recipe that I actually really like, but this was SO good. Try it! My husband couldn't really tell that there wasn't any meat in it. Sorry I don't have a picture - it actually looked delicious too.

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