Veggie Chili Soup!

25748e_c4647463f48f400586b9915c10b1a335Nothing satisfies a hungry tummy quite like soup or chili… All of the flavors, aromas, and textures keeps my tastebuds happy and nourishes my body. Honestly I eat soup or chili everyday…It’s just so good! Anyways, I thought I would share one of my recipes with y’all! So let’s get cookin’ good lookin’!


  • Green Beans (½ cup)
  • Peas (½ cup)
  • Butternut Squash (⅓ cup)
  • Organic Chicken Broth unsalted (1 cup)
  • Bush’s White Chicken Chili Beans (½ can)
  • Rosemary Garlic Seasoning (1 tablespoon)
  • Parmesan Cheese (¼ cup)


  1. Something to stir with
  2. 1 small pot
  3. 1 bowl
  4. 1 spoon


First pour the chicken broth into the pan along with the green beans, peas, and butternut squash and bring it to a boil. Keep it at about medium-medium high heat for 5 minutes, then add the beans. Continue cooking for another 5 minutes. Stir periodically. By now the butternut squash should be mixed completely in with the soup making it a thicker sauce. Take off the heat and put it in a bowl. Add cheese and the rosemary garlic, and mix it all tougher. Wait until it has cooled off a bit until you enjoy!

**Sometimes I add pasta or quinoa! If you do this just had another cup of chicken broth!

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