Quick Chili Vegetable Soup



I had a lot of Zucchini this year and decided to use some up in this delicious vegetable soup. It was rainy and chilly outside so I combined Hubby's love of chili and my love of soup and came up with this tasty dish. It goes together really fast and has lots of flavor!


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15 Min
45 Min
Stove Top


  • 2 can(s)
    chicken broth
  • 2 can(s)
    stewed tomatoes
  • 1 bottle
    pasta sauce (i used garlic and herb)
  • 1 large
    onion, chopped
  • 2 stalk(s)
    celery, chopped
  • 1 pkg
    taco seasoning mix
  • 1 can(s)
    dark red chili beans, rinse and drain
  • 1 can(s)
    other beans (white, red, black etc) rinse and drain
  • 2-4 Tbsp
    chili powder
  • 2 medium
    zucchini, halved and sliced
  • 2 medium
    yellow squash, halved and sliced
  • ·
    optional: rice, noodles, cheese, sour cream, bread or tortilla chips

How to Make Quick Chili Vegetable Soup


  1. In a dutch oven or soup kettle, combine the first 6 ingredients.
  2. Bring to a boil then reduce heat and simmer for about 30 minutes. No need to cover.
  3. Add chili powder, beans and squash.
  4. Stir well and simmer until squash is tender. Mine took about 15 minutes.
  5. Serve with crusty bread or tortilla chips. I added some left over rice. YUM!

Printable Recipe Card

About Quick Chili Vegetable Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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