Quick Southwestern Tomato Soup Recipe

This is a quick and easy Southwestern-style tomato and bean soup recipe that uses all canned ingredients to create a tasty and healthy low-fat vegetarian soup. If you've got a can opener, you can get this easy vegetarian tomato soup on the table in less than 15 minutes. For a vegan version, simply omit the cheese. Recipe courtesy of Bush's® Beans.

Ingredients:

• 2 16 ounce cans kidney beans rinsed and drained
• 1 15 ounce can tomato sauce
• 1 14.5 ounce can vegetable broth
• 1 14.5 ounce can diced tomatoes with chilies, undrained
• 1 11 ounce can corn, drained
• 1 cup chunky salsa
• shredded Cheddar cheese
• tortilla chips

Preparation:

Combine beans, tomato sauce, vegetable broth, tomatoes, corn and salsa in large saucepan.

Heat to a boil, stirring frequently. Simmer uncovered for 10 minutes, stirring frequently.

Top with cheese and serve with tortilla chips.

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