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Southwestern Vegetable Soup

Name: Southwestern Vegetable Soup
Prep time: 30 min
Total time: 30 min
Yield: 12-14 servings (3-1/2 quarts).
Cuisine: North America, Mexican
Ingredients: 2 pounds ground beef; 1 medium onion, chopped; 2 cans (16 ounces each) chili beans, undrained; 2 cans (14-1/2 ounces each) beef broth; 1 can (15-1/2 ounces) hominy, rinsed and drained; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (14-1/2 ounces) Mexican-style stewed tomatoes; 1 can (10 ounces) diced tomatoes and green chilies, undrained; 1 can (4 ounces) chopped green chilies

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

12-14 servings (3-1/2 quarts)

In addition to being a teacher, I'm a graduate student and mother of three. So this quick and easy soup is perfect for my busy schedule. A real plus is that my family loves it!

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Ingredients

2 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) chili beans, undrained
2 cans (14-1/2 ounces each) beef broth
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) Mexican-style stewed tomatoes
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4 ounces) chopped green chilies

Directions

In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Southwestern Vegetable Soup

Ingredients

Directions

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