Southwestern Soup

chef.tim.lee's picture

Jul. 22, 2011

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

Difficulty Level: Easy
Servings: 6

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