South Of The Border Vegetable Soup Recipes
HOMEMADE VEGETABLE BEEF SOUP OF THE SOUTH
This is a delicious home made southern soup recipe that is sure to warm you up...even on the chilliest days!
Provided by Debbie Norris
Categories Vegetable Soup
Time 2h20m
Number Of Ingredients 8
Steps:
- 1. Pour canned tomatoes in large pot. Add mixed vegetables (do not drain); shredded cabbage, ketchup, salt and pepper. In separate pan, brown ground beef and chopped onion. Pour ground beef and onion mixture (undrained) into vegetable soup pot. Bring to boil for 2-3 minutes. Turn heat down to medium and cover with lid. Simmer for 1 hour. Delicious!
SOUTH-OF-THE-BORDER CHOWDER
From Davis, IL, Tonya Burkhard sends this filling soup that comes together in no time. Loaded with potatoes, the combination of sweet corn and pearl onions, smoky bacon and lots of spice has a scrumptious Southwestern flavor.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.
Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 756mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
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.
Provided by Gma Peg SLC
Categories Beans
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- In a 5-6 quart saucepan, heat oil over medium heat. Add Carrots, celery, onions, and garlic. Cook 5 minutes.
- Stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional). Heat to boiling over high heat, stirring occasionally.
- Reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender. Add more seasoning, if desired.
- Add frozen corn and drained beans. Cook 5-10 minutes longer.
- Finished soup can be divided into smaller containers to freeze.
Nutrition Facts : Calories 133.8, Fat 2.4, SaturatedFat 0.2, Cholesterol 0.1, Sodium 402, Carbohydrate 24.7, Fiber 6.8, Sugar 5.7, Protein 6
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