Southwest Vegetable Soup
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
2 cans (14 oz each) chicken broth
1 can (10 oz each) Ro*Tel® Diced Tomatoes with Green Chiles & Chipotle Peppers
1 can (8 oz each) Hunt's® Tomato Sauce
1 pkg (16 oz each) Birds Eye® Mixed Vegetables
1 can (14.5 oz each) diced new potatoes, undrained
1-1/2 cups water
1/2 cup shredded Cheddar cheese (1/2 cup = 2 oz)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 105 mg | 10% |
Carbohydrate | 18 g | 6% |
Cholesterol | 8 mg | 3% |
Total Fat | 3 g | 5% |
Iron | 1 mg | 5% |
Calories | 119 kcal | 6% |
Sodium | 981 mg | 41% |
Protein | 5 g | 10% |
Saturated Fat | 2 g | 8% |
Sugars | 4 g | 0 |
Vitamin C | 6 mg | 9% |
Combine broth, undrained tomatoes, tomato sauce, vegetables, undrained potatoes and water in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 15 minutes, stirring occasionally.
Divide soup evenly among 6 soup bowls; top with shredded cheddar cheese. Serve.
Southwest Vegetable Soup