Meals Matter

Southwestern Soup

Contributed By: trina
Morty

This soup is the perfect combination of fresh ingredients while being warm and hearty. I would pick this soup over a salad any cold night.

Ingredients

1 tbsp Vegetable oil

1 Red onion, minced (about 2 cups)

1/3 cup Rice

4 cups Chicken broth, preferably low sodium

1 cup Fresh, canned or frozen corn

2 (15 oz) cans Black beans, drained

3/4 tsp Ground cumin

1 bunch Fresh cut spinach leaves

1 bunch Chopped cilantro leaves

1/2 cup Tomato salsa

1/2 cup Sliced green onions

Preparation

Heat oil in 4 quart pot over medium-high heat. When hot, add red onion and rice. Cook until rice is lightly browned, about 4 minutes, stirring often to prevent burning. Add broth, beans, corn and cumin. Bring to a boil. Simmer, covered, until rice is tender, 15 to 18 minutes. Add spinach leaves, cilantro, green onion and salsa. Stir well. Adjust liquid with water as needed. Add salt and pepper to taste.

Recipe Comments

Commented by: jvgray

i used frozen spinach as well, i also added caned chopped green chillis instead of cilantro. It was great and my kids loved it as well. it is now on our menu for a great low fat soup.

 

Commented by: marie1

I used frozen chopped spinach instead of fresh and it turned out great! Very fast and uses ingredients that are often already in my fridge. Definitely will make again.

 

Rate This Recipe

Scroll over the empty stars to rate.
  2 ratings
  Read (2)/Add a Comment
Share

Recipe Details

Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: American
Special Features: Vegetarian
Nutrition Content: Low Fat
High Fiber
Meal Type: Soups & Stews

Nutrient Information

Calories: 239
Total Fat: 3.4g
Saturated Fat: 0.6g
Polyunsaturated Fat: 1.7g
Carbohydrates: 39.5g
Protein: 14.2g
Sodium: 485mg
Fiber: 11.3g