Vegan Chili Soup

Ingredients

 
olive oil
2
large onions (chopped)
6
carrots (chopped)
2
bell peppers (chopped)
6 cloves
garlic (minced)
1
red bell pepper (chopped)
4
stalks celery (chopped)
3 cups
fresh mushrooms (cleaned and chopped)
1 tablespoon
chili powder (or to taste)
1 can
fire roasted tomatoes (diced)
1 can
kidney beans (include liquid)
1
frozen corn, or corn from ears of fresh corn
1 tablespoon
cumin (or to taste)
1 tablespoon
oregano (or to taste)
 
vegetable broth as needed to get desired consistency (we used organic Better than Bouillon and made it like a stew consistency)
Yields:
servings

Instructions

Heat the oil over medium heat and sauté the onions until they start to color. Add the carrots, garlic and peppers. Cook about 10 minutes, stir occasionally. Add seasonings, tomatoes, beans, mushrooms and celery, then simmer about 15 minutes. Stir in the corn to just heat through before serving.