No-chop veggie tomato soup
1
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
A rich, savoury pot of soup that involves no chopping? Some well chosen convenience items make it happen—namely frozen chopped onions and pepper strips, pre-sliced mushrooms, and canned crushed tomatoes. We like the richness of chicken stock, but you can swap it out for vegetable stock if you’d prefer a vegetarian soup.
Ingredients
Olive oil
2 tsp(s)
Frozen pepper strips
1 cup(s), thawed
Frozen chopped onions
½ cup(s), thawed
Table salt
½ tsp(s), divided
Chili powder
1 tsp(s)
Garlic powder
1 tsp(s)
Store-bought chicken stock
2 cup(s)
Mushrooms
2 cup(s), sliced
Canned crushed tomatoes in tomato puree
28 oz
Canned black beans
15 oz, rinsed and drained
Baby spinach
2 cup(s)
Instructions
1
In a large saucepan or Dutch oven, heat the oil over medium. Add the pepper strips, onions, and ¼ tsp salt; cook until tender, 6 to 8 minutes, stirring frequently. Add the chili powder and garlic powder; cook 1 minute, stirring constantly.
2
To the pot, add the chicken stock, mushrooms, and tomatoes. Bring to a boil over high heat. Reduce the heat to keep the soup at a simmer. Stir in the beans and simmer 15 minutes. Stir in the spinach until it wilts. Season with the remaining ¼ tsp salt.
3
Serving size: about 1 cup
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