Recipe Review - Southwestern Vegetable Soup

Source: Holly Clegg's Trim & Terrific Freezer Friendly Meals

Makes 6 Servings [I doubled it.]

1 C. chopped onions
1 TSP. minced garlic
2 C. sliced, peel carrots
1 LB. red potatoes, peeeled and cut into small chunks
2 (14.5 oz.) cans vegetable broth [I used water.]
1 (15 oz) can no-salt-added tomato sauce
1 1/2 C. mild salsa
2 TSP. dried oregano leaves
2 TSP. ground cumin
1 (10 oz. pkg) frozen corn
1/2 C. sliced green onions, for garnish [I omitted this.]
1/2 C. shredded, reduced-fat Monterey Jack Cheese, for garnish [I omitted this.]

In a large non-stick pot coated with non-stick cooking spray, saute the onion and garlic until tender over medium heat, about 3 to 5 minutes. Add the carrots, potatoes, vegetable broth, tomato sauce, salsa, oregano, cumin, and corn. Bring the mixture to a boil, lower the heat, and simmer for 20 minutes, or until the carrots and potatoes are tender.

To Prepare and Eat Now: Garnish with green onions and cheese and eat when ready.

To Freeze: Cool to room temperature, then transfer to freezer containers, label, and freeze. Recommended freezing time: up to 4 months.

To Prepare After Freezing: Remove from freezer to defrost. Reheat in a non-stick pot over a low heat. Alternately, you can heat in the microwave. Serve with green onions and Monterey Jack.

What I did differently: I did not cook the potatoes until full tenderness. When I thawed it out and warmed it up the potatoes only needed a little time to become tender.

Verdict: We absolutely loved it. I could see us eating this with a southwest corn bread. It has southwest flavors but is not spicy. This recipe is definitely a keeper for us.