Southwest Veggie Soup

A modification from The Hungry Girl Cookbook, this soup is low calorie (168 calories per serving), almost fat-free (under 1g), and high in fiber (6.5 g).  I admit, it looks like there are quite a few ingredients but the workload mainly consists of opening cans.


1 16-oz package sweet kernel corn
2 15-oz. cans black beans, rinsed and drained OR 1 can black beans, 1 can chickpeas (rinsed, drained)
1 15-oz. can pinto beans, rinsed and drained
3 15-oz cans no-salt-added diced tomatoes
1 15-oz. can Italian style diced tomatoes
1 7-oz. can chopped green chiles
1 envelope taco seasoning mix
1 envelope ranch dressing mix
1 cup water
1/4 cup minced onions

Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.

Reduce heat to low, cover, and simmer until ready to serve (at least 15 minutes. The longer it simmers, the better.)

I like to top mine with fresh chopped green onions and a bit of shredded cheddar cheese, but that does tend to boost the fat content above 1 gram!  It's also excellent eaten cold.  (In fact, sometimes, I prefer it that way, like gazpacho!)

Makes 12 servings. (Serving is described as "one generous cup".)