Vegetarian Spicy Chili Soup

An easy soup to make that tastes even better the next day and freezes well….


  • 1x 14 ounces bag frozen beefless ground
  • 3-4 tablespoons olive oil
  • 1 whole large onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 x 14.5 ounces can chopped tomatoes
  • 4 cups vegetable stock or broth
  • 1 whole yellow bell pepper, seeded and diced
  • 1 whole red bell pepper, seeded and diced
  • 1 whole green bell pepper, seeded and diced
  • 4 whole carrots, peeled and sliced
  • 5 whole small red potatoes, cut into chunks
  • 6 ounce can  tomato paste
  • 1 x 14.5 ounces black beans, drained
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon ground oregano
  • 1 teaspoon Cayenne Pepper (more if you like it hotter)

Preparation Method:

In a large pot over medium-high heat,  add the olive oil with the onion and cook until softened and beginning to brown, then add the garlic and cook for a couple of minutes.

Add the rest of the ingredients except for the beefless ground. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 30-45 minutes or until the potatoes are soft but not mushy.

In a small frying pan add the frozen beefless ground and cook for about 4 minutes until no longer frozen and all broken up. Add to the simmering soup, mixing well and continue to cook for another 10 minutes.

Taste and make sure you have enough seasoning before serving. Enjoy with hot crusty bread or a slice or two of garlic bread.

Tastes even better the next day and freezes well!

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