Tomato Chile Soup

• 4 cups vegetable broth
• 14 oz diced tomato
• 14 oz pink beans or red kidney beans
• 2 onions, diced
• 2 scallions, chopped
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1/2 cup corn
• 2 cloves garlic, minced
• 1 Tbsp chile powder
• 1 chipotle pepper in adobo sauce, minced
• 1/2 tsp cumin
• salt and black peppercorn to taste

Add ingredients to a slow cooker or large pot and cook until bell peppers are tender.

Taken from Food Network.

(Print this page.)