1. In a 5-6 quart saucepan, heat oil over medium heat. Add Carrots, celery, onions, and garlic. Cook 5 minutes. 2. Stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional). Heat to boiling over high heat, stirring occasionally. 3. Reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender. Add more seasoning, if desired. 4. Add frozen corn and drained beans. Cook 5-10 minutes longer. 5. Finished soup can be divided into smaller containers to freeze. ---------------------------------------------------------------------------
Nutrition
Ingredients
