South of the Border Soup


  • 1 medium onion, diced
  • 1/2 c. celery, diced
  • 1 Tbsp. soy margarine
  • 2 Tbsp. sweet red pepper diced
  • 1 Tbsp. jalapeño peppers, diced
  • 1/2 c. diced green chilies
  • 1 tsp. celery salt
  • 1 Tbsp. McKay’s chicken style seasoning
  • 1 tsp. chili powder
  • 1 tsp. red pepper flakes
  • 3 c. creamed corn
  • 2 Tbsp. honey
  • 1 tsp. parsley
  • 1 c. Silk creamer, original or almond milk, original


  1. In a large saucepan, sauté onion in margarine until clear. Add celery and red pepper. When pepper is tender add all other ingredients except for the Silk creamer. Simmer on low for one hour.
  2. Mix together Silk creamer and cornstarch and add to soup. Cook for an additional fifteen minutes, or until slightly thickened. Serve hot!
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.