Completely Delicious Mexican Soup
1 container roasted red pepper & tomato vegetable broth/soup
(This is similar to the one we used. Ours was a different brand, but this gives you an idea of what to look for)
1 can clean tomato soup
(This is what we used. Next time I’ll try to use a brand without milk and with less sugar.)
3 cups water
1 can drained, rinsed pinto beans
1 can drained, rinsed great northern/navy/cannellini beans
1 cup frozen corn (I’m totally guessing here. I just poured some corn into the pot until I thought it looked good, so add more/less to your liking.)
1/2 – 1 small chopped onion
1-2 handfuls sliced baby carrots (I quick-steamed them in micro)
1 small can Ro*Tel (not ENTIRELY clean; has one preservative at the end of the list. We didn’t have any fresh tomatoes though, so if you do, feel free to substitute one and fresh, chopped green chilies.)
1 tablespoon Blend It Up! Tortilla Soup seasoning
(For those of you that have had the tortilla soup at live Vita-Mix demos, this is the seasoning they use. We bought it back when we bought our blender years ago, and it tastes incredible! My guess is that most of you don’t have it, though, so feel free to substitute cumin, onion powder, garlic powder, chili powder, and paprika, all of which it contains.)
Optional ideas: Red/green peppers, cooked brown rice, chicken, celery, garlic clove, jalepeno, cilantro, (I know, I can’t believe I forgot it either) tortilla chips, cheese, avocado, etc.
Put all ingredients in a big pot and heat on the stove over medium-high heat. Eat up!