South of the Border Vegetable Soup Recipe

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South of the Border Vegetable Soup
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Ingredients:

Directions:

  1. In a 5-6 quart saucepan, heat oil over medium heat. Add Carrots, celery, onions, and garlic. Cook 5 minutes.
  2. Stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional). Heat to boiling over high heat, stirring occasionally.
  3. Reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender. Add more seasoning, if desired.
  4. Add frozen corn and drained beans. Cook 5-10 minutes longer.
  5. Finished soup can be divided into smaller containers to freeze.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 101.51 Kcal (425 kJ)
Calories from fat 42.71 Kcal
% Daily Value*
Total Fat 4.75g 7%
Cholesterol 7.14mg 2%
Sodium 413.3mg 17%
Potassium 199.96mg 4%
Total Carbs 12.63g 4%
Sugars 4.37g 17%
Dietary Fiber 2.36g 9%
Protein 3.08g 6%
Vitamin C 13.4mg 22%
Vitamin A 0.2mg 7%
Iron 1.5mg 8%
Calcium 68.3mg 7%
Amount Per 100 g
Calories 43.35 Kcal (181 kJ)
Calories from fat 18.24 Kcal
% Daily Value*
Total Fat 2.03g 7%
Cholesterol 3.05mg 2%
Sodium 176.52mg 17%
Potassium 85.4mg 4%
Total Carbs 5.39g 4%
Sugars 1.87g 17%
Dietary Fiber 1.01g 9%
Protein 1.32g 6%
Vitamin C 5.7mg 22%
Vitamin A 0.1mg 7%
Iron 0.6mg 8%
Calcium 29.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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