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Southwestern Vegetable Soup |
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Written by J. Donavan Stanley
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Saturday, 15 March 2008 |
- 3 lbs Stew meat, diced
- 1 48 oz can beef or chedick broth
- 3 16 oz jars CaBoom! Picante Sauce
- 3 TBS CaJohns Jalapeno-Cilantro blend
- 2 lb Frozen mixed vegetables
- Shredded cheese (to garnish)
- Tortilla strips (to garnish)
- Combine the borth and the salsa in a stockpot with 2 tablespoons of the spice blend.
- Start to heat over medium heat.
- Place the beef in a skillet over medium heat.
- Season the meet with 1 tablespoon of the spice blend. Be careful not to over cook as they will finish cooking in the soup.
- When the meat is lightly browned add the meat to the stock pot and bring to aboil.
- Stir in the frozen vegetables.
- Return to a boil tghen turn off heat and serve.
- Place a bit of shredded cheese and a few tortillia strips on the soup before serving.
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Last Updated ( Saturday, 22 March 2008 )
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