— Uncategorized —

Gluten Free Friday

April 19, 2008
This one came out of a Southern Living Magazine a several years ago. I only add one can of diced tomatoes, as there are 3 people in my family who will pick through the soup so as to avoid the tomatoes. I’ll let you guess who those three might be.

Southwestern Vegetable Soup

1 pound ground beef, or turkey
1 onion
1 bell pepper
5 cups water
2 cans Mexican-Style stewed tomatoes, undrained
1 (16 oz) can black beans, rinsed and drained
1 (16 oz) can dark red kidney beans, rinsed and drained
1 (16 oz) can pinto beans, rinsed and drained
1 (15 oz) can whole kernel corn (I use frozen Trader Joes)
1 15 oz can tomato sauce
1 (8 oz) can green beans (Here again, I use frozen ones from Trader Joes)
chili powder to taste
cumin to taste
salt and pepper to taste

Brown ground beef or turkey. Saute onions and peppers until tender. Add all to soup pot. Stir in 5 cups of water and next 10 ingredients. Bring to a boil and then reduce heat, simmering for 30 minutes to 1 hour. Top with crushed tortilla chips and grated cheese. Makes about 1 gallon.