Quick and Easy Mexican Soup

Yield: 8 1-cup servings Ingredients:

1 15-ounce can kidney beans

1-quart vegetable broth

1 15- ounce can stewed tomatoes, chopped

1 4-ounce can chopped green chilis

2 teaspoons onion powder

1 Tablespoon cumin

1 Tablespoon paprika

1 teaspoon seasoned salt

1/2 cup red bell pepper, chopped

1/2 cup green bell pepper, chopped

1/2 cup onion, chopped

2 cloves garlic, minced

Directions:

Combine ingredients in a medium saucepan. Bring to a simmer. Allow to simmer for 5-10 minutes.

Serve with a dollop of plant-based sour cream and guacamole.

Hint:  Freezes well

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