What You Need:

2 (14.5 oz) cans diced tomatoes with green chili peppers
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can chickpeas, rinsed and drained
1 (10 oz) pkg. frozen corn
1 C onion, diced
2 (8 oz) can tomato sauce
1 (1 1/4 oz) envelope chili seasoning mix
1 C vegetable broth or water

How to Make It:

Dump the cans of tomatoes with the juice into a 6 qt. crock pot.
Add the kidney beans and chickpeas into the pot.
Add the frozen corn and onion.
Stir in both cans of tomato sauce until well combined.
Sprinkle in the envelope of seasoning mix.
Pour in the vegetable broth or water and stir to mix all the ingredients together well.
Cover and cook on the low temperature setting 6 hours.

Serving Size: 6

Tips:

This vegetable soup has a great chili taste due to the green chilies and seasoning mix. Experiment with different vegetables until you find just the right ones for your taste.