Veggie Southwest Soup

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Veggie Southwest Soup

 

4 14.5 oz cans stewed tomatoes

2 15 oz cans black beans -- rinsed and

drained

2 cups chopped celery

2 cups water

1 15 oz can whole kernel corn -- drained

1 large green sweet pepper -- chopped

(1-1/3 cups)

1 large onion -- chopped (1 cup)

1 1.4 oz package vegetable soup mix

1 fresh jalapeno pepper -- seeded

and finely chopped*

1 teaspoon dried cilantro -- crushed

1 teaspoon garlic powder

1 teaspoon pepper

1/2 teaspoon dried basil -- crushed

1/2 teaspoon chili powder

 

In a 4- to 5-quart pot or Dutch oven combine all

ingredients. Bring to boiling; reduce heat. Cover and

simmer for 2 to 3 hours.

 

 

Crockery Cooker Directions: Halve all ingredients

above, except use one 8-ounce can whole kernel corn

and 1/4 cup soup mix. In a 3-1/2- or 4-quart crockery

cooker combine all ingredients. Cover and cook on

low-heat setting for 7 to 8 hours or on high-heat

setting for 3-1/2 to 4 hours.

 

 

 

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