Hearty Southweste Soup

Looking for something quick and warming to feed the family that is delicious too? This was a hit at my house and is a complete meal in a bowl. It makes enough for leftovers too!!

1.5 lbs (700g) lean ground beef
1 large onion
1 sweet red bell pepper
1 medium zucchini
3 cloves of garlic
1 - 6 oz (180 mL) can tomato paste
1 - 8 oz (237 mL) can tomato soup
1 - 28 oz (796 mL) can diced tomatoes
1 - 19 oz (544 mL) can red or black beans
6 cups (1.5 L) water
1 tbsp beef bouillon
2 tbsp Southwest Seasoning
1 tsp cumin
2 cups frozen co

1/4 fresh parsley

Garnishes (optional):
Tortilla chipsr
Cheddar cheeser
Sour cream

Brown ground beef in 8 quart (7.6 L) covered stainless steel stock pot using mix and chop to crumble beef.
Meanwhile, chop onion, pepper, and zucchini using 5” or 7” Santoku forged knife.
Add chopped vegetables to cooked ground beef.
Crush garlic using garlic press and add to pot. Cook 3 to 5 minutes or until vegetables are starting to soften.
Add all remaining ingredients except frozen corn and parsley. Bring to a boil and then turn down to simmer for 15 minutes.
Snip parsley with kitchen shears. Add corn and parsley and simmer another 5 to 10 minutes.
Garnish with shredded cheddar cheese, crushed tortilla chips and a dollop of sour cream.

Yield: 10 to 12 servings

Excellent served with cornbread.

Heathier alte
atives:
Extra lean ground beefr
Sodium reduced bouillonr
Yogurt in place of sour cream