Southwest Vegetable Soup - cooking recipe

Ingredients

5 c. water
2 (16 oz.) cans green beans
3 (8 oz.) cans tomato sauce
1/2 tsp. garlic powder
2 Tbsp. chili powder
1 tsp. lite salt
1/2 c. Pace picante sauce (mild)
2 lb. carrots, sliced
2 (16 oz.) cans stewed tomatoes
2 yellow onions, chopped
1 tsp. cumin
1/4 tsp. black pepper
1 tsp. Mrs. Dash
6 corn tortillas (6-inch)

Preparation

Cook sliced carrots in water until almost tender (use 4-quart pan). Add all other ingredients except tortillas.
Cover and simmer on low heat for 45 minutes. Remove from heat. Cut tortillas into 1 x 2-inch strips and stir into soup.
Let soup sit for 5 minutes and stir again.