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Spicy Southwestern Veggie Soup
Submitted by The Smart Cookie Cook on January 3, 2013 in Brothy Soups, Soups
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 4 cups Vegetable Or Chicken Stock
- 1 cup Water
- ½ cups Tomato Sauce (the Plain Stuff From A Can)
- 2 stalks Celery, Chopped
- 4 whole Carrots, Chopped
- ½ cups Finely Chopped Yellow Onion
- 2 teaspoons Cumin
- ½ teaspoons Chili Powder
- ¼ teaspoons Paprika
- ½ teaspoons Salt
- ½ cups Diced Tomatoes And Green Chiles, Like Rotel
- ½ cups Frozen Corn
- 1 cup Canned Black Beans, Rinsed, Drained.
Preparation Instructions
In a large pot over medium heat, bring veggie stock, water, and tomato sauce to simmer. Add celery, carrots, and onion. Cover the pot and let it simmer for 10 minutes. You may allow it to come to a low boil, but no higher. Reduce the heat if needed.
After 10 minutes of simmering add spices, diced tomatoes and green chilies and corn. Cover and let it cook at a low boil until all veggies are almost tender to your liking, stirring occasionally. This will take only a few minute longer. Then add beans and reduce to a simmer until everything is heated through. All in all, it should take about an hour of simmering. Serve immediately.
