Chili Vegetable Soup

Name: Chili Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 serving(s)
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

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Recipe by ratherbeswimmin

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

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READY IN: 1hr

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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

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

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