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Southwestern Veggie Soup Recipe

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This recipe for Southwestern Veggie Soup, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Story
Added: Wednesday, September 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cloves Garlic
1 med Onion, pressed
1 tsp Olive Oil
1 1/2 C Water
1 tsp Vegetable Soup Base Powder
15 oz can Kidney Beans, drained
15 oz can Corn, drained
15 oz can Green Beans, drained
28 oz can Dice Tomatoes
15 oz can Tomato Sauce
2 tsp Chili Powder
Salt and Pepper to taste
Tortilla Chips
Cheese

Directions:
Directions:
Saute' onion and garlic in the olive oil. Mix in all other ingredients and simmer. Serve soup with crushed tortilla chips and cheese.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
I created this recipe based on the Chili's version. It was my favorite soup there. This also works great in the crock pot. Just skip step 1 and simmer all day on low.

 

 

 

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