When I was doing my foodservice internship at Earhart Dining Court on the campus of Purdue University, I fell in love with their Southwestern Vegetable Soup. With holiday festivities kicking into high gear this week, I thought it was a good time to make a comforting pot of my version of this favorite soup. You'll find this soup loaded with both fresh and frozen veggies, chili beans and spicy flavorings. Feel free to adjust the seasonings to your taste. We like it pretty spicy! This recipe makes a lot of soup but it freezes very well. I like to serve this with cooked macaroni but I keep the noodles separate to avoid having them become soggy. Just add a few noodles to your bowl, ladle over some soup and enjoy!!
Southwest Vegetable Soup
2 cups reduced sodium beef broth
12 ounces reduced sodium vegetable juice (like V8)
1 large potato, peeled and cubed
1/2 onion, chopped
1 large carrot, peeled, and sliced
1 celery stalk, chopped
1/4 cabbage, chopped
1/2 - 3/4 cup frozen green beans
1/2 - 3/4 cup frozen corn
1/2 - 3/4 cup frozen peas
1 (15 oz) can chili beans
1 (14.5 oz) can diced tomatoes with chilies
1 Tablespoon chili powder
1 teaspoon ground cumin
Mix all ingredients together and place in a slow cooker. Cook on high 4-6 hours or on low for 8-10 hours. Serve with cooked macaroni.
This soup would be wonderful with some beef stew meat added !