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.