Title: Southwestern Vegetable Soup
Categories: Crook2
Yield: 1 servings

1 c Chopped onion
1 ts Minced garlic
2 c Sliced peeled carrots
1 lb Red potatoes; peeled & cut
-into
; small chunks
2 cn Vegetable broth; (14 1/2
-oz.)
1 cn Nosaltadded tomato sauce;
-(15 oz.)
1 1/2 c Mild salsa
2 ts Dried oregano
2 ts Ground cumin
1 pk Frozen corn; (10 oz.)
1/2 c Sliced green onions;
-(scallions)
1/2 c Shredded reducedfat Monterey
-Jack cheese

In a large pot coated with nonstick cooking spray, saut‚ the onion & garlic
until tender over medium heat (3 to 5 min.). Add carrots, potatoes,
vegetable broth, tomato sauce, salsa, oregano, cumin and corn. Bring
mixture to a boil, lower heat, & simmer for 20 minutes (or until carrots &
potatoes are tender). Sprinkle each bowl with green onions & Monterey Jack
when serving. Enjoy!

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