South Of The Border Vegetable Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 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)

Recipe

• 1 in a 5-6 quart saucepan, heat oil over medium heat. add carrots, celery, onions, and garlic. cook 5 minutes.
• 2 stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional). heat to boiling over high heat, stirring occasionally.
• 3 reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender. add more seasoning, if desired.
• 4 add frozen corn and drained beans. cook 5-10 minutes longer.
• 5 finished soup can be divided into smaller containers to freeze.