South of the Border Vegetable Soup

Name: South of the Border Vegetable Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Global
Ingredients: 340 grams cabbage, thinly sliced; 425 grams pinto beans, drained (black beans good, too); 794 grams diced tomatoes; 1 Tbsp canola oil; 237 milliliters baby carrot; 2 medium ribs medium celery ribs, sliced; 1 chicken bouillon cube; 3 Tbsps cumin; 59 milliliters enchilada sauce (optional, trader joes); 237 milliliters frozen corn; 1 garlic clove, minced; 0 teaspoons ground pepper; 1 medium onion, chopped; 1 teaspoons salt; 1 liters water

You can never have too many soup recipes, so give South of the Border Vegetable Soup a try. One serving contains 144 calories, 7g of protein, and 3g of fat. This gluten free and dairy free recipe serves 10. It will be a hit at your Autumn event. Head to the store and pick up celery, enchilada sauce, garlic clove, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.