1 (16-ounce) can dark red kidney beans, rinsed and drained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 (8-ounce) can cut green beans, drained
1 (1 3/4-ounce) envelope chili seasoning mix
1 large onion, diced
1 green bell pepper, diced
How to Make It
Brown ground beef in a large Dutch oven, stirring until it crumbles; drain. Stir in 5 cups water and next 10 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 2 hours. Serve with cheese.
This is my favorite kind of soup...dump a bunch of cans, cook for a few hours (and make the house smell good) and enjoy. I left out the beef for a true vegetable soup. I loved all of the different kinds of veggies. The chili seasoning gave it just the right amount of kick. I cut up the steweed tomatoes in the can so there wouldn't be such big hunks. Yum!
Southwestern Vegetable Soup
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