Replying to @Grace-Marie Davis day 7 of my soup series is a hearty field roast and vegetable chili 🌶️🫘 hope you love it! recipe (makes 8 servings) 1. to a large pot over medium-high heat add 1 diced yellow onion, 2 large diced carrots, 1 diced yellow bell pepper, 3 diced stalks of celery, 1 diced green bell pepper, 1 diced jalapeño, 2 tbsps minced garlic, 2 tbsp chili powder, 1 tbsp cumin, 1/2 tsp salt and fresh ground black pepper 2. sauté vegetables for ~10 mins until softened 3. add 1 can diced tomatoes, 1 can tomato sauce, and 4 cups vegetable broth 4. cover and let cook for ~5 mins until soup is warm, and then add 1 can kidney beans, 1 can pinto beans, 1 can black beans, 1 can chickpeas, 1 diced zucchini, and 3 loosely chopped field roast sausages (I used Italian garlic and fennel) 5. cover the soup and simmer for ~30 minutes 6. serve with sour cream, cheddar cheese, scallions and tortilla chips to dip!
#nutritionbymeagan #soupsthatarebasicallysalads #souprecipeshealthy