Southwestern Corn Chowder
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. FULL RECIPE:
Southwest Chili and Italian Beef & Veggie Soup Recipes
Fresh Start Series Week 2 offers two warm and comforting recipes from Amanda Nighbert, RD: Southwest Chili and Italian Beef & Veggie Soup featuring Laura's Lean beef!
Find out more about Laura's Lean ground beef and the family of Laura's products at
Try more recipes using Laura's products at
The quality of our lives can't be separated from the quality of our food.
Laura Freeman took the reins at her family farm and founded the Laura's Lean Beef company in 1985. Laura set out to find a solution to allow health-conscious consumers, like herself, to continue to eat beef in good conscience. Laura committed not only to raising beef that was lean, but also without the use of antibiotics or added growth hormones…EVER.
Our product offerings include 96%, 92%, and 85% lean ground beef. Please visit our Online Store for select products or go to our Store Locator to find Laura’s Lean products near you at
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Easy Southwestern Vegetable Medley Recipe
Here's a Quick Video On How To Make Easy Southwestern Vegetable Medley Recipe
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QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Fannin's Vegetable Farm & Southwest Vegetable Soup
Join Bethany as she talks about Fannin's Vegetable Farm in West Liberty and walks you through making a delicious southwest vegetable soup! Recipe below.
Southwest Vegetable Soup
1 T olive oil
3 cups bell pepper, diced
1 onion, diced
4 garlic cloves, minced
1 T ground cumin
2 T chili powder
1/2 tsp dried oregano
1/2 tsp cayenne pepper
2 (28oz) cans diced tomatoes
2 (4oz) cans diced green chillies
6 cups vegetable broth
1 (15oz) can corn, drained
3 (15oz) can black beans, drained
1 zucchini, sliced
Salt & pepper to taste
1. Heat the oil on medium-high heat in a large stock pot. Once hot, add in the peppers and onion. Let saute until the onions start to get translucent.
2. Continue to stir the mixture to keep it from browning. Add in a pinch of salt. Add in the minced garlic and spices. Stir and let cook until fragrant (about 2 minutes).
3. Add in the tomatoes, chillies, and vegetable broth and bring the mixture to a boil.
4. Once boiling, cover and reduce the heat to a simmer. Let the soup simmer for 10 minutes.
5. After the 10 minutes, stir the soup and add in the black beans, corn, and zucchini. Cover and let simmer another 15 minutes.
6. Taste the soup for salt & vegetable doneness. Take off the heat. Garnish with sour cream, avocado, and cheese. Enjoy!
Recipe based off:
Did my husband just invent a Canning tool?? Canning Ball's Southwestern Vegetable Soup (2023)
In this video, I share my experience and tutorial for canning Southwestern Vegetable Soup from the Ball canning Blue Book.
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