If there was ever a day for some hot soup, it’s today!!
I know it’s only fall, but I am getting so excited for winter. Something about the holidays and chilly weather just feels like home to me. Until the days are consistently cold here in Colorado, I’m taking advantage of any slightly chilly day by making soup! Soup is one of my absolute favorite dishes to make; it’s a perfect way to get in a ton of veggies and flavor with minimal cooking.
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 1 white or sweet onion, diced
- 2 large or 3 medium carrots, peeled and dice
- 1 can diced tomatoes (I used the Chili style tomatoes)
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1-2 quarts veggie broth (depending on desired thickness)
- Seasonings: salt, pepper, chili powder, cumin
- Heat a drizzle of olive oil in a soup pot. Once heated, add in garlic, bell pepper, onion, and carrots. Saute for about 7 minutes, until the veggies get browned and soft.
- Add in tomatoes and beans, stir and let the mixture sit for a couple more minutes.
- Add in desired amount of veggie broth and seasonings. Bring to a boil, turn to low, and simmer for about 20 minutes.
- Serve over pasta or rice.
- Veggie soup as is served over gluten-free elbow noodles.
- Veggie soup served over noodles. With cooked, spicy pork sausage added in.
This really was a simple meal to please both my and my husband’s palates. It would be really good served with some saltines or crunchy bread! I just wish I had some left to eat on this cold, snowy Colorado day.