The Cows Will Thank You! a vegetarian (and sometimes vegan) food blog


Southwest Cheese Soup in the crock

Hello all!

It’s been a while since I’ve posted. The holidays just have that wonderful way of sucking the absolute life out of you… ya know. I feel like I’m finally getting back into the swing of things!

Anywhere, here is an amazingly delicious, EASY recipe for some seriously awesome soup.

Ingredients:

1 lb cheddar cheese block, cubed (you could try omitting this for a vegan soup, which would probably work out pretty well, but I’d not sub in soy cheese for this)

1 can (or 10 oz frozen) corn

1 can (or 15 oz) kidney beans, undrained if canned (you may have to add some water if you’re not using cans)

1 can (or 15 oz) black beans, drained

1 large red or green pepper, seeded and chopped

1 jalapeno, seeded and diced (this does not make the soup spicy, but adds a great flavor; use more jalapenos for more heat)

1 can (or 14 oz) diced tomatoes, undrained

1 can (or 14 oz) stewed tomatoes, undrained

1 envelope of taco seasoning (low-sodium kind is great) or an equivalent blend of paprika, cumin, onion powder and adobo.

Directions:

Put all the ingredients in your crock-pot, stir, and let cook on high for 3 hours, or low for 5 hours!

(You can try cooking this in a pot, stove-top, for an hour or so, which I think would work out fine but I really recommend the crock if you have one)

Optional: Serve with a side of tortilla chips, avocado slices, or guacamole for extra yummy awesome good times!

Tip: Make sure when you’re chopping the jalapeno that you don’t touch your eyes, nose or mouth and wash your hands immediately after you’re done. I like to add the jalapeno last so I can immediately wash my cutting board and utensils. I’m only speaking from experience folks… it was not pretty.

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