I love a little spice in my foods, and this soup has a bit of kick along with hearty vegetables. Even my husband (who is far from a soup fan) enjoyed this. Plus, it is so easy to make in the slow cooker that once you have all the ingredients mixed, you have time to focus on other things. It doesn’t get much easier than this.
For this soup, I used Field Roast Chipotle Links, but any comparable brand will work.
Chipotle Veggie Soup
1 medium onion, diced
2 links vegan chipotle links (crumbled)
4 cups broth
1 red bell pepper, cored, seeded, diced
2 Tablespoons minced garlic
1 medium sweet potato, peeled, diced into 1/4″ cubes
1 tsp. diced jalapeno
1 can (1 can) pinto beans, drained and rinsed
1 can (15 ounce) fire-roasted diced tomatoes
1. In a medium skillet, heat the onion, links and red bell pepper over medium heat, just until tender and fragrant (about 3 minutes).
2. Add skillet mixture and remaining ingredients to a slow cooker. Cover and cook over low heat for 4 hours or high heat for 2 hours.