Southwest Vegetable Soup
A hearty Southwest Vegetable Soup packed with vibrant flavors from tomatoes, green beans, carrots, and spices. Perfect for a comforting, nutritious meal that appeals to vegetable lovers and those seeking a flavorful, mildly spicy dish. Ideal for family dinners or casual gatherings.
Ingredients
- 5 cups water ⓘ
- 2 (16 oz.) cans green beans ⓘ
- 3 (8 oz.) cans tomato sauce ⓘ
- 1/2 teaspoon garlic powder
- 2 tablespoons chili powder ⓘ
- 1 teaspoon lite salt ⓘ
- 1/2 cup Pace picante sauce (mild) ⓘ
- 2 pounds carrots, sliced ⓘ
- 2 (16 oz.) cans stewed tomatoes ⓘ
- 2 yellow onions, chopped
- 1 teaspoon cumin ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1 teaspoon Mrs. Dash ⓘ
Instructions
- Cook sliced carrots in water until almost tender in a 4-quart pan.
- Add all other ingredients except tortillas to the pan.
- Cover and simmer on low heat for 45 minutes.
- Remove from heat and cut tortillas into 1 x 2-inch strips.
- Stir the tortilla strips into the soup.
- Let the soup sit for 5 minutes and stir again before serving.
Tips & Substitutions
For added depth, consider sautéing the onions and garlic before adding them to the soup. You can substitute fresh green beans for canned ones if you prefer a fresher taste. Also, feel free to add other vegetables like bell peppers or zucchini to enhance the nutrient profile. If you're looking for a spicy kick, add more Pace picante sauce or a diced jalapeño.
Serving Suggestions
Serve this hearty Southwest Vegetable Soup with a side of crusty bread or a fresh salad, like Mexican Potato Salad, for a complete meal. You can also top each bowl with a dollop of Donna's Fabulous Guacamole for a creamy contrast. This soup is perfect for meal prep, so consider making a big batch to enjoy throughout the week.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat until heated through, stirring occasionally. You can also microwave individual portions, but be sure to cover them to avoid splatters.
Nutrition & Diet Analysis (per serving)
Each serving of Southwest Vegetable Soup contains roughly 2582 calories, with 100g protein, 475g carbohydrates, and 78g fat. It is an excellent source of dietary fiber (508% of the Daily Value), vitamin A (333% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 1586mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this soup actually tastes better the next day as the flavors meld together. Make it a day in advance and store it in the fridge. Just be aware that the tortillas may soften, so you might want to add them just before serving for extra crunch.
Is there a way to make this soup spicier?
Absolutely! You can increase the amount of chili powder or add diced jalapeños or serrano peppers. Another option is to use a spicier picante sauce to boost the heat level. Adjust to your taste preference for the perfect kick.
Can I freeze the soup?
Yes, you can freeze the soup for up to 3 months. Just be sure to leave out the tortillas before freezing, as they can become soggy. Reheat the thawed soup on the stovetop and add fresh tortilla strips just before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).