This was a great soup, full of flavor, and texture, but I tinkered with it. I only made 1/2 of the recipe as it seemed like enough to feed an army. I added a can of rinsed, drained, black beans and 1 1/2 c. frozen corn for texture. Instead of blending the onions (which bruises them) I fried the onion and garlic in margerine till tender, then I added the water and bouillion. If you like your soup smooth-blend the vegetables. But if you like texture, try it this way. We topped with cheese-but also added a dollop of sour creme. For a southwest recipe-there was a very strong Italian taste, so next time I will cut back on the amount of oregano-but it was good with the full amount, I just wanted more of a southwest taste. The kids loved it (even the picky 1 year old) and half of the recipe fed 7 of us with enough leftovers to feed us another meal. I will definately fix this again. Thanks Zeke!
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This was a great soup, full of flavor, and texture, but I tinkered with it. I only made 1/2 of...