South of the Border Vegetable Soup
50 mins (prep 15, cooking 35)
17 ingredients
10-12 servings
This recipe evolved from a magazine recipe for all-you-can-eat soup. The additions have raised the calorie content, but make for a more-satisfying soup. When serving, I like to add crushed tortilla chips and/or diced avacado for added flavor.

Categories:  <-60-mins , north-american , mexican , beans , south-american , soups-&-stews , vegetable , time-to-make ,
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Serving Size (192.68 g)
Servings 10
Amount per Serving
Calories 38.29 Calories from Fat 21.06
% Daily Value *
Total Fat 2.34g 35.97%
Saturated Fat 0.18g 8.88%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 186.36mg 77.65%
Total Carbohydrate 4.21g 14.03%
Dietary Fiber 1.35 g 53.88%
Sugars 1.58 g %
Protein 1.21g 24.27%
Vitamin A 120.34IU% Vitamin C 12.95mg%
Calcium 52.91mg% Iron 2.66mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
baby carrots, celery ribs, medium onion, diced tomatoes, chicken bouillon cube, ground pepper, frozen corn, pinto beans