Crock-Pot Southwest Vegetable Soup
Makes:
8 (1 cup) servings
Total Time:
3 hr 10 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 1/2 tsp. vegetable oil
- 1/2 cup frozen diced onions and peppers
- 1 can (15 oz.) stewed tomatoes
- 1 can (10 oz.) diced tomatoes with chilies
- 1 can (15 oz.) corn, drained
- 1 can (15 oz.) kidney beans, drained
- 2 cups soy crumbles
- 1 Tbsp. powdered ranch dip/dressing
- 1 Tbsp. Taco Bell Taco Seasoning
- 2 cups beef broth
- Topping:
- Sour cream, optional
- Kraft shredded cheddar cheese, optional
make it
Heat oil in small skillet over medium high heat. Add onions and peppers and saute 3 minutes until crisp tender. Add to crock-pot along with remaining ingredients.
Cook over high heat 3 hours.
Pour into serving dishes and top with 1 Tbsp. of sour cream and a sprinkling of cheddar cheese.
Notes
Super easy, high fiber, low fat, nutritious and delicious!
