South Of The Border Vegetable Soup

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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.

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Steps

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In a 5-6 quart saucepan , heat oil over medium heat.

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Add carrots , celery , onions , and garlic.

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Cook 5 minutes.

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Stir in tomatoes with liquid , water , cabbage , cumin , bouillon cube , salt , pepper , and enchilada sauce.

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Heat to boiling over high heat , stirring occasionally.

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Reduce heat to low.

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Cover and simmer , stirring occasionally , 15-20 minutes or until vegetables become tender.

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Add more seasoning , if desired.

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Add frozen corn and drained beans.

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Cook 5-10 minutes longer.

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Finished soup can be divided into smaller containers to freeze.

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Ingredients

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canola oil, baby carrots, celery ribs, onion, garlic clove, diced tomatoes, water, cabbage, cumin, chicken bouillon cube, salt, ground pepper, enchilada sauce, frozen corn, pinto beans