March 10, 2018
Making homemade soup can be an awesome way to provide a nutritious meal that is low in sodium, especially when compared to making up a can of soup you get from the soup. I like making homemade soups because you know exactly what is going in them.
Soups made in the slow cooker are great for having something ready when you come home from morning appointments or from work, but sometimes you need something quick that you can make on the stove. This recipe for a quick chilli soup is one of my go-to’s.
Quick Chilli Soup
Ingredients
- 28 oz can of diced tomatoes
- 2 cups of vegetable broth/bouillon (chicken broth/bouillon will work in a pinch)
- 1-2 19 oz cans (drained and rinsed) of black beans (red kidney beans work too) (it depends on how chunky you want the soup to be; I like lots of beans) or you can also use the equivalent in dried beans that have been boiled/soaked before hand.
- 1 Tbsp of chili seasoning (taco seasoning or tandoori seasoning instead are awesome in it too)
Directions
- Prepare the broth/bouillon
- Add the tomatoes (with juices), beans, seasonings and broth/bouillon to a large soup pot and stir to combine
- Heat to boiling, reduce heat and simmer for 5-10 minutes
Quick and easy. Serve with crackers, a bun, rice cakes, or eat it plain.
