Chili Vegetable Soup

Submitted by ratherbeswimmin

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

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 10

ingredients

• 2 (14 1/2 ounce) cans chicken broth
• 2 (14 1/2 ounce) cans stewed tomatoes
• 2 (15 ounce) cans tomato sauce
• 1 large onion, chopped
• 2 -3 stalks celery, chopped
• 2 cloves garlic, minced
• 1 (1 1/4 ounce) package taco seasoning
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 (15 1/2 ounce) can spicy chili beans, in sauce,undrained
• 2 medium zucchini, halved lengthwise and sliced
• 2 medium yellow squash, halved lengthwise and sliced

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.

Reviews

[juniperwoman]

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.