Total Time
1hr
Prep 15 mins
Cook 45 mins

An easy, satisfying cold-weather vegetable soup. Adapted from a Pampered Chef recipe.

Ingredients Nutrition

Directions

  1. In a large pot, add the broth, tomatoes, tomato sauce, onion, celery, garlic, taco seasoning, thyme, and bay leaf.
  2. Bring to a boil; lower heat; simmer uncovered for 30 minutes, stir occasionally.
  3. Add in the beans, zucchini, and squash; let simmer 10-15 more minutes or until vegetables are tender.
  4. Season with salt and pepper to taste.
Most Helpful

4 5

I made changes, because I felt like this recipe would come out waaaay too tomato-ey made as written. I cut it down to one can of stewed tomatoes and 1 small can of tomato paste. Also, I used 3 cans of beans (black, pinquintos and pinto), added corn, more spices, and sauteed the onion first. The end result was a hearty veggie chili.