Southwestern Soup
Ingredients
| Canned beef broth | 28 Ounce (Two 14 Ounce Each Cans) | |
| Carrots | 1/2 Cup (8 tbs) , sliced | |
| Onions | 1/2 Cup (8 tbs) , diced | |
| Potatoes | 1 Cup (16 tbs) , diced | |
| Garlic | 1 Clove (5 gm) , minced | |
| Canned crushed tomatoes | 8 Ounce | |
| Worcestershire sauce | 1 Tablespoon | |
| Salsa | 2 Tablespoon | |
| Cheese | 1 Tablespoon , grated | |
| Avocados | 1 , diced | |
| Green peppers | 1 , diced | |
| Cucumbers | 1 , diced | |
| Canned sliced ripe olives | 2 1/4 Ounce | |
| Mushrooms | 6 Ounce , sliced and sauteed in butter | |
| Tiny shrimp | 6 Ounce , cooked, peeled | |
| Ham | 1 Cup (16 tbs) , diced, cooked | |
| Green onion | 1 Cup (16 tbs) , sliced | |
| Eggs | 3 , hard cooked and chopped |
Directions
MAKING
1) In a slow cooker, combine together the broth, onions, carrots, potatoes, garlic, tomatoes and Worcestershire sauce. Cook over low heat for 6 to 8 hours.
2) Right before serving, add the salsa and stir well. Taste to get the right balance of flavors.
SERVING
3) Serve the soup hot in bowls. Garnish with ingredients of choice.
Recipe Summary
Nutrition Facts
Serving size
Calories 259Calories from Fat 100
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 746 mg31.08%
Total Carbohydrates 21 g7%
Dietary Fiber 6 g24%
Sugars 4 g
Protein 20 g40%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
