South Of The Border Vegetable Soup Food

SOUTH-OF-THE-BORDER CHOWDER

South-of-the-Border Chowder image

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

Ingredients

1/2 cup chopped onion
4 bacon strips, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1 package (32 ounces) frozen cubed hash brown potatoes
2 cans (14-1/2 ounces each) chicken broth
1 can (14-3/4 ounces) cream-style corn
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1/4 cup pearl onions
Sour cream and minced fresh cilantro, optional

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

South of the Border Vegetable Soup image

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

Ingredients

1 tablespoon canola oil
1 cup baby carrots
2 medium celery ribs, sliced
1 medium onion, chopped
1 garlic clove, minced
1 (28 ounce) can diced tomatoes
6 cups water
3/4 lb cabbage, thinly sliced
2 1/2 tablespoons cumin
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup enchilada sauce (optional, Trader Joe's)
1 cup frozen corn
1 (15 ounce) can pinto beans, drained (black beans good, too)

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

SOUTH OF THE BORDER TOMATO BLACK BEAN SOUP

South of the Border Tomato Black Bean Soup image

I found this recipe in a book called, "Healthy Heart, Lifestyle Guide and Cookbook," on behalf of the Cleveland Clinic. I used my own beef broth from http://www.recipezaar.com/Shredded-Beef-for-French-Dips-Crock-Pot-155355 which probably made it less healthy, but my husband and I both liked it.

Provided by Scrivener1

Categories Black Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons extra virgin olive oil
1 large onion, finely chopped
2 carrots, finely chopped
1 celery rib, finely chopped
1 small jalapeno, seeded and minced
3 garlic cloves, finely chopped
1 (28 ounce) can low-sodium crushed tomatoes
4 cups beef broth
1/4 cup fresh cilantro
1 cup fozen corn, thawed (optional)
pepper, freshly ground
1 (15 ounce) can black beans, rinsed and drained
6 ounces fresh Baby Spinach
2 tablespoons fresh lemon juice

Steps:

Heat the oil in a saucepan. Add the onion, carrots, celery, jalapeno, and garlic. Saute for about 5 minutes.
Stir in the tomatoes, broth, cilantro, corn and pepper.
Simmer for 10 minutes.
Add the beans, spinach, and lemon juice. Cook just until the spinach wilts.
Serve immediately. Top with reduced-fat cheddar cheese.
Note: I like this without the corn.

Nutrition Facts : Calories 90.3, Fat 1.9, SaturatedFat 0.2, Cholesterol 0.4, Sodium 319.2, Carbohydrate 14.2, Fiber 4.7, Sugar 1.8, Protein 5.5

SOUTH OF THE BORDER SOUP

South of the Border Soup image

Make and share this South of the Border Soup recipe from Food.com.

Provided by children from A to Z

Categories Low Cholesterol

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 egg
1/4 cup dry breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb ground beef
1 (16 ounce) jar picante sauce
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/4 cups water

Steps:

In a bowl, combine the first four ingredients.
Crumble beef over mixture and mix well.
Shape into 1 inches balls.
In a large saucepan, brown meatballs; drain.
Add the picante sauce, corn, beans, tomatoes and water; bring to a boil.
Reduce heat; cover and simmer for 20min. or until the meat is no longer pink.

Nutrition Facts : Calories 285.9, Fat 10.3, SaturatedFat 3.8, Cholesterol 65, Sodium 838, Carbohydrate 31.5, Fiber 7.4, Sugar 4.8, Protein 19.3

SOUTH OF THE BORDER CHICKEN SOUP

South of the Border Chicken Soup image

I'm not sure where I got this recipe (probably from a magazine), but it was in my "to try" binder and I made it tonight - husband and I LOVED it and each had 2 bowls. We served it with corn bread on the side. It has a kick in it from the chili powder...very delicious! Enjoy!

Provided by ErikaNY

Categories Chicken

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil
3 corn tortillas, cut into 1/2 " strips
1/3 cup chopped onion
1/3 cup chopped green pepper
1 garlic clove, minced
1/4 cup all-purpose flour
2 (14 1/2 ounce) cans chicken broth
2 cups cooked chicken, cubed
1 (15 ounce) can mixed vegetables, undrained
1 teaspoon chili powder

Steps:

Heat oil in large skillet; add tortilla strips and fry, stirring constantly, until golden. Drain on paper-towel lined plate.
Add onion and green peppers to skillet; cook and stir until soft.
Add garlic and stir in flour; gradually stir in chicken broth.
Add remaining ingredients (except tortilla strips) and cook until slightly thickened.
Sprinkle with tortilla strips before serving.

Nutrition Facts : Calories 373.1, Fat 17.1, SaturatedFat 3.1, Cholesterol 52.5, Sodium 907.9, Carbohydrate 27.1, Fiber 5.2, Sugar 4.3, Protein 26.9

SOUTHERN VEGETABLE SOUP

Southern Vegetable Soup image

This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. -Christy Hinrichs, Parkville, Missouri

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1/2 cup chopped onion
2 teaspoons olive oil
2 teaspoons minced garlic
2 cans (14-1/2 ounces each) vegetable broth
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) frozen mixed vegetables
1 cup sliced fresh or frozen okra
1 can (4 ounces) chopped green chilies
2 teaspoons dried savory
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon white pepper

Steps:

In a Dutch oven over medium-high heat, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 133 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1095mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 5g protein.

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South Of The Border Vegetable Soup Food

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.

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.

SOUTH OF THE BORDER TOMATO BLACK BEAN SOUP

I found this recipe in a book called, "Healthy Heart, Lifestyle Guide and Cookbook," on behalf of the Cleveland Clinic. I used my own beef broth from http://www.recipezaar.com/Shredded-Beef-for-French-Dips-Crock-Pot-155355 which probably made it less healthy, but my husband and I both liked it.

SOUTH OF THE BORDER SOUP

Make and share this South of the Border Soup recipe from Food.com.

SOUTH OF THE BORDER CHICKEN SOUP

I'm not sure where I got this recipe (probably from a magazine), but it was in my "to try" binder and I made it tonight - husband and I LOVED it and each had 2 bowls. We served it with corn bread on the side. It has a kick in it from the chili powder...very delicious! Enjoy!

SOUTHERN VEGETABLE SOUP

This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. -Christy Hinrichs, Parkville, Missouri

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