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Southwest Veggie Soup

Southwest Veggie SoupMy husband and I are still in soup cooking mode with all this cooler weather.  If you’re looking for a dump soup that’s quick, delicious, and a tad spicy then this Southwest Veggie Soup is it.  It’s like a healthy taco soup.  And, if you want to make it even healthier substitute ground turkey for the ground beef.  We often do.  And for an added homemade flavor you can always use my favorite homemade chili seasoning.  Served w/ chips and cheese it hits the spot.  Yum!
Southwest Veggie Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 lb. lean ground beef (cooked and drained)
  • 5 c. water
  • 1-15½ oz. cans stewed mexican style tomatoes
  • 1-16 oz. can black beans, rinsed and drained
  • 1-15 oz can whole corn, drained
  • 1-15 oz. can pinto beans, rinsed and drained
  • 1-15 oz. can tomato sauce
  • 1-8 oz. can cut green beans, drained
  • 1-1¾ oz. envelope chili seasoning mix
  • 1 large onion
  • 1 green bell pepper
  1. Bring ingredients to boil and simmer 2 hours or place in largest crock pot on low for 4.
  2. Serve w/ cheese. Makes 1 gallon.
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