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Ingredients
- 1 tbsp extra virgin olive oil
- 1 small onion, small dice
- 2 medium carrots, peeled & small dice
- 3 stalks celery, small dice
- 4 jalapeno peppers, seeded & minced
- 2 red bell peppers, seeded & small dice
- 2 cups low-sodium vegetable stock
- 6 tbsp iSpice WellnessTM Chicken Seasoning*
- 3 (28 oz) cans crushed tomatoes
- 1 (15 oz) can red kidney beans, rinsed & drained
- 1 (15 oz) can chickpeas, rinsed & drained
- 1 (15 oz) can black beans, rinsed & drained
- 1 (15 o) can corn kernels, drained
- 2 zucchinis, trimmed & small dice
Directions
Step 1
Heat oil in a large soup pot and sweat onions, carrots and celery until onions are translucent.
Step 2
Add jalapenos and bell peppers. Cook 5 minutes.
Step 3
Pour in the vegetable stock, iSpice WellnessTM Chicken Seasoning* and crushed tomatoes. Bring to the boil.
Step 4
Add canned beans and bring back to the boil. Cook 45 minutes, stirring occasionally.
Step 5
Add corn and zucchini, cook 5 minutes to heat through.
Step 6
Serve hot.
