Southwestern Vegetable Soup Ingredients 1 cup Chopped Onion 1 teaspoon Minced Garlic 2 cups Carrots (sliced and peeled) 1 pound Red Potatoes (peeled and cut into small chunks) 2 (141/2 ounce) cans Vegetable Broth 1 (15 ounce) can Tomato Sauce* 11/2 cups Mild Salsa 2 teaspoons dried Oregano 2 teaspoons ground Cumin 1 (10 ounce) package Frozen Corn 1/2 cup sliced Green Onions 1/2 cup shredded Reduced-Fat Montery Jack Cheese Cooking Directions In a large 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. When serving, sprinkle each bowl with the green onions and Monterey Jack cheese. Nutrition Information Per Serving: 216 Calories 2.9 g Total Fat 2 mg Saturated Fat 7 mg Cholesterol 7 mg Protein 41.7 g Carbohydrates 1,552 mg Sodium *Low sodium products can be substituted. Clegg H. Trim & Terrific One-Dish Favorites. Clarkson Potter; New York; NY: 997. back to list of recipes