This is an easy veggie soup I whip up when I’m tired. It is very filling, and of course you can make it as spicy as you want! I like to serve this with a nice spinach chef’s salad.
1 can diced tomatoes, undrained (I use the chili style tomatoes for extra flavor)
1 can kidney beans, rinsed and drained
1 can chicken broth
2 sliced carrots
1 medium onion, chopped
2 stalks celery, chopped
1 tablespoon chili powder
1 cup cheese
1. Place all ingredients except the cheese into a large pot and bring to a boil. Reduce heat and simmer for 20 minutes until the vegetables are tender. Stir in 1/3 cup of the cheese.
2. Serve in bowls, top with the remainder of the cheese, and garnish with sliced green onion and sour cream as desired.
If you want, you can cook up some hamburger to add to this, or sprinkle in some cumin for extra spice.
To check out some other recipes, visit Lisa’s blog here: