Without meaning to, I made a completely vegan — and yet still delicious — soup for cold autumn days. This version makes 8 servings, so you’ll have plenty of leftovers.
1 32 oz box “no chicken” broth (or vegetable broth)
2 16 oz cans organic cannellini beans
1 medium poblano chili, halved, seeded, and finely chopped
1 sack frozen chopped onion
2 28 oz cans of organic diced tomatoes
4 tsp chili powder
2 tsp ground cumin
How I made it:
Combine all the ingredients in a large soup pot over medium heat. Bring to a boil, then reduce heat, cover and let simmer for 15 minutes.
How it turned out:
An easy, yummy soup with just the right amount of heat.