My 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!
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Southwest Veggie Soup
Course: Soup
Prep Time: 5 min
Cook Time: 2 hr
Total Time: 2 hr 5 min
Serves: 12
Ingredients
- 1 lb. lean ground beef (cooked and drained)
- 5 c. water
- 1-15 1⁄2 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
- 1-1 3⁄4 oz. envelope chili seasoning mix
- 1 large onion
- 1 green bell pepper
Directions
- Bring ingredients to boil and simmer 2 hours or place in largest crock pot on low for 4.
- Serve w/ cheese. Makes 1 gallon.
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