QUICK CHILI VEGETABLE SOUP

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Quick Chili Vegetable Soup image

I had a lot of Zucchini this year and decided to use some up in this delicious vegetable soup. It was rainy and chilly outside so I combined Hubby's love of chili and my love of soup and came up with this tasty dish. It goes together really fast and has lots of flavor!

Provided by TERRI OPGENORTH

Categories     Vegetable Soup

Time 1h

Number Of Ingredients 12

2 can(s) chicken broth
2 can(s) stewed tomatoes
1 bottle pasta sauce (i used garlic and herb)
1 large onion, chopped
2 stalk(s) celery, chopped
1 pkg taco seasoning mix
1 can(s) dark red chili beans, rinse and drain
1 can(s) other beans (white, red, black etc) rinse and drain
2-4 Tbsp chili powder
2 medium zucchini, halved and sliced
2 medium yellow squash, halved and sliced
optional: rice, noodles, cheese, sour cream, bread or tortilla chips

Steps:

  • 1. In a dutch oven or soup kettle, combine the first 6 ingredients.
  • 2. Bring to a boil then reduce heat and simmer for about 30 minutes. No need to cover.
  • 3. Add chili powder, beans and squash.
  • 4. Stir well and simmer until squash is tender. Mine took about 15 minutes.
  • 5. Serve with crusty bread or tortilla chips. I added some left over rice. YUM!

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