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    You are in: Home / Low-cholesterol / Spicy Southwestern Vegetable Soup Recipe
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    Spicy Southwestern Vegetable Soup

    Spicy Southwestern Vegetable Soup. Photo by Starrynews

    1/1 Photo of Spicy Southwestern Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    bmarie's Note:

    This is a hearty vegetarian soup that is perfect for cold rainy nights. It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey jack cheese over the top.

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    Units: US | Metric


    1. 1
      Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
    2. 2
      Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
    3. 3
      Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
    4. 4
      Simmer for another 10 minutes and serve with cheese and tortilla chips on top.

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    Ratings & Reviews:

    • on April 04, 2009


      Delicious! It was easy to prepare and very enjoyable. I omitted the salt and added cayenne pepper. Thanks for sharing! Made for PAC Spring '09

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    • on October 16, 2008


      Great recipe. I had to make a few changes due to not having all ingrediants on hand. Had to use mixed vegis (corn, carrots, peas) that were frozen and only had half a green pepper. Great flavor. Not too spicey. My husband added a little extra hot sauce. served with sour cream and cilantro thanks for a tasty soup.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spicy Southwestern Vegetable Soup

    Serving Size: 1 (459 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 374.6
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 1138.1 mg
    Total Carbohydrate 64.7 g
    Dietary Fiber 16.0 g
    Sugars 12.9 g
    Protein 15.0 g

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