Southwestern Vegetable Soup

  • Yield: servings


1cup chopped onion
1teaspoon minced garlic
2cups sliced peeled carrots
1pound red potatoes, peeled and cut into small chunks
2 (14 1/2-ounce) cans vegetable broth
1 (15-ounce) can no-salt-added tomato sauce
1 1/2cups mild salsa
2teaspoons dried oregano
2teaspoons ground cumin
1 (10-ounce) package frozen corn
1/2cup sliced green onions
1/2cup shredded reduced-fat Monterey Jack cheese


  1. In a large pot coated with nonstick cooking spray, saute onion and garlic until tender over medium heat, 3 to 5 minutes. Add carrots, potatoes, vegetable broth, tomato sauce, salsa, oregano, cumin and corn. Bring mixture to a boil, lower heat, and simmer 20 minutes, or until carrots and potatoes are tender. When serving, sprinkle each bowl with green onions and Monterey Jack.

Nutritional Info *per serving

  • Calories 216
  • Fat 2.9g
  • Saturated Fat 2g
  • Cholesterol 7mg
  • Carbohydrate 41.7g
  • Protein 7.2g