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quick chili vegetable soup

Terrio13 avatar
Recipe by
TERRI OPGENORTH
@Terrio13
Lake Mills, WI

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!

yield 10 -12
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For quick chili vegetable soup

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

How To Make quick chili vegetable soup

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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