Chunky Southwestern Vegetable Soup

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Chunky Southwestern Vegetable Soup

 

1 1/2 cups chopped white onion

2 tbsp. vegetable oil

2 medium carrots, quartered crosswise, then slivered

1 lb. potatoes, sliced then slivered

1/4 lb. mushrooms, sliced

1 tbsp. minced garlic, 3 medium cloves

1 cup mild chile salsa

2 cans 14 1/2 ounces each vegetable broth

1 can tomato sauce, 15 ounces

2 tsps. oregano

2 tsps. ground cumin

2 tsps. fresh chile peppers, minced or 1 teaspoon

bottled red chile pepper flakes

grated cheddar or jack cheese

tortilla chips

 

Gently sauté onion in oil in large saucepan until

buttery.

Add carrots, potatoes, mushrooms, garlic, salsa,

broth, tomato sauce, oregano, cumin and fresh chiles.

Bring to boil then simmer covered 15 minutes until

potatoes are tender.

Serve in bowls topped with cheese and additional

pepper if desired. Surround bowls with chips. About 6 servings

 

 

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