Check out this awesome kidney bean soup. Until I made this the other day, I had never had a kidney-bean based soup before – just the usual black or white bean variety. Well, ladies and gentlemen, I think we have a new favorite. I’ve nicknamed it “chili soup” because it has a wonderful comforting and spicy chili taste, and it is really great with the guacamole topping and a side of tortilla chips. The bonus is that this soup is even easier to make than my vegan chili because you only need one pot, and other than the onion, there’s no chopping. Hurrah for easy meals!
The chips are great all crumbled-up in the soup, so this is perfect recipe to make if you already have a bunch of crushed-up tortilla chips at the bottom of the bag. Or, if you need to get some frustration out, you can go wild and punch the chip bag to crumble-up new ones yourself. *Cue Rocky’s Eye-of-the-Tiger music*
- Pssst - If you don’t have tomato paste (or don’t feel like opening a can of it for a measly tablespoon’s worth), then do what I do and just use ketchup – I won’t tell anyone if you don’t.
- The recipe halves very easily since it calls for 2 of each main ingredient, but it also freezes well so you may want to go ahead and make (or double) the full batch, which serves 6.