PREP TIME:
20 MINUTES
COOK TIME:
20 MINUTES
TOTAL TIME:
40 MINUTES
Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 6-8 Servings
Ingredients:
- 2 TBSP Olive Oil
- 28 oz. Can Organic Plum Tomatoes (Non-BPA lined)
- ¼ Cup Diced Red Onion
- 15 oz. Cubed Butternut Squash (optional: dice into smaller pieces)
- 2 Cups Diced Carrots
- 8 oz. Organic Vegetable Broth
- 2 Cups Diced Red Pepper
- ¾ Cup Diced Celery
- 2 Cups Diced Zucchini
- 4 Teaspoons Chili Powder
- 2 Teaspoons Himalayan Sea Salt
- ¼ Teaspoon Cayenne Pepper
- 2 Teaspoons Cumin
- 2 Teaspoon Garlic Powder
- 1 15 oz. can Organic Black Beans (Non-BPA lined)
- 1 15 oz. can Organic Chili Beans (Non-BPA lined)
- 1 TBSP Balsamic Vinegar
Instructions:
- In large pot, add olive oil and heat on medium. Add onion and cook 3-5 minutes.
- Add carrots and butternut squash. Cook for about 5 minutes and then add broth. Allow veggies to soften simmering for about 5-8 more minutes. Add peppers, celery, and zucchini.
- Cook about 5 minutes. Add contents of plum tomatoes to pot. Break apart tomatoes with wooden spoon.
- Add seasonings: chili powder, salt, cayenne, cumin, and garlic powder. Stir until combined.
- Add both cans of beans to pot stirring until combined.
- Add balsamic vinegar and stir. Simmer for 20-30 minutes.
- Optional: Top Soup with ½ Avocado Sliced.
*Try and use all organic ingredients if possible.