Southwestern Vegetable Soup

Kitchen Tested
  • Yield servings

This low-fat tomato-based soup is an easy vegetarian favorite.


1 cup chopped onion
1 teaspoon minced garlic
2 cups sliced peeled carrots
1 pound 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 1/2 cups mild salsa
2 teaspoons dried oregano
2 teaspoons ground cumin
1 (10-ounce) package frozen corn
1/2 cup sliced green onions
1/2 cup 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.



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