I served this with homemade dinner rolls for a wholesome supper, but this would make a great first course on its own, served in smaller portions (although I would probably have to go for seconds!)
If you want to make this a little heartier, just cook some ground beef or turkey and add it in there. I would imagine this would also taste amazing if you decided to add some leftover shredded chicken from last night’s dinner. But this makes a really tasty vegetarian soup as is!
1 tablespoon Bertolli olive oil
1 yellow or red onion chopped
1 teaspoon cumin seeds
1 large carrot, peeled and chopped
2 (14 0z) cans of diced tomatoes
2 cups Swanson vegetable stock
1 teaspoon garlic granules
1 teaspoon McCormick chili powder
1 teaspoon McCormick oregano
1 can (14 oz) red kidney beans, drained
Heat the oil in a large sauce pan. Add the onion and cumin seeds, cook for 3-5 minutes, stirring frequently. Add the carrot and stir fry for 2 minutes.
Add the diced tomatoes and vegetable stock, mix well and bring to a boil.
Add the garlic, chili and oregano, simmer for 15-20 minutes.
If you want a smooth soup, transfer the ingredients into a blender and blend until smooth. This is optional, though – I prefer something half-way, so I use a stick blender to smooth it just a little bit.
Return to the pan. Add the beans and heat through.
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Quick tip: Add leftover shredded chicken for a heartier soup!