Chili Vegetable Soup
vegetable of your choice, chopped (e.g., broccoli, green pepper, onion, baby carrots, celery, corn)
2 (15-ounce) cans beans (use 2 different kinds)
1 (28-ounce) can diced tomatoes
1 (6-ounce) can tomato sauce
2 tablespoons chili powder, or to taste
1 tablespoon of cumin
1 tablespoon minced garlic, or to taste
1 tablespoon olive oil
1 teaspoon cocoa powder
a few shakes of hot sauce
a few shakes of liquid smoke
Slow Cooker Method:In a slow cooker, add all ingredients. Place on low heat and cook overnight.
Stove Top Method:In a pan, cook vegetables until almost done, then adding everything else and simmering for about 20 minutes.
Source of recipe: I had a bunch of veggies left over from a veggie tray and decided to combine my favorites soups together