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Crock-Pot Southwest Vegetable Soup
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Crock-Pot Southwest Vegetable Soup

3 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
Cook over high heat 3 hours.
3
Pour into serving dishes and top with 1 Tbsp. of sour cream and a sprinkling of cheddar cheese.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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