Total Time
1hr
Prep 20 mins
Cook 40 mins

From FoodTV.ca, this is almost a thick vegetable soup. I served this topped with sour cream and shredded Tex Mex blend cheese and it was a big hit with my husband, who hates vegetables. This can also be made in the crock pot by cooking on high for 3 to 4 hours. Just make sure you saute the vegetables first as this will affect the flavour of the final product.

Ingredients Nutrition

Directions

  1. In a large pot, saute the chopped vegetables in olive oil along with the chili powder, dried herbs, crushed red pepper flakes and ground black pepper until softened and fragrant, about 5 minutes.
  2. Add the beans and corn to the pot, then add the tomatoes, tomato sauce, vegetable stock, Worcestershire sauce (if using) and hot sauce.
  3. Bring slowly to a boil.
  4. Let simmer over low heat for 30 minutes or until the vegetables are tender, stirring occasionally.