No-chop veggie tomato soup
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
A rich, savory pot of soup that involves no chopping? Some well chosen convenience items make it happen—namely frozen chopped onions and pepper strips, presliced 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
Peppers and onion mix
1.5 cup(s)
Table salt
0.5 tsp
Chili powder
1 tsp
Garlic powder
1 tsp
Reduced sodium chicken broth
2 cup(s)
Mushrooms
2 cup(s), sliced
Canned crushed tomatoes in tomato puree
28 oz
Canned black beans
15 oz
Baby spinach
2 cup(s)
Instructions
1
In a large saucepan or Dutch oven, heat the oil over medium. Add the pepper and 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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