You guys! I am so excited to get a chance to share a recipe from my new cookbook, Easy Whole Vegan: 100 Flavor-Packed, No-Stress Recipes for Busy Families! This Veggie Enchilada Soup was my husband’s creation. Not only am I sharing this recipe, but I am also giving away 5 copies of the book to 5 lucky winners!
![Photo reprinted with permission from Easy. Whole. Vegan.](https://mywholefoodlife.com/wp-content/uploads/2016/09/Veggie-Enchilada-Soup.Easy_.Whole_.Vegan_-683x1024.jpg)
Easy Whole Vegan is packed with simple recipes you can make for your family. To find out more, check out my cookbook page.
To enter the giveaway, just leave a comment under this blog post. 5 Winners will be chosen at random. Open to US and Canada. Giveaway ends 9/15/16. Winner will be notified via email. Good luck!!
Veggie Enchilada Soup
Veggie Enchilada Soup
![](https://mywholefoodlife.com/wp-content/uploads/2016/09/Veggie-Enchilada-Soup.Easy_.Whole_.Vegan_-683x1024.jpg)
![](https://mywholefoodlife.com/wp-content/uploads/2016/09/Veggie-Enchilada-Soup.Easy_.Whole_.Vegan_-683x1024.jpg)
A hearty soup that is like an enchilada in a bowl!
Ingredients
- 4 cups roughly chopped roasted red tomatoes
- 2 cups sweet corn kernels
- 2 cups roughly chopped roasted red peppers
- 2 cups vegetable broth
- 1 yellow onion, chopped
- 1 to 2 yellow chile peppers, roughly chopped
- 2 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1tsp coriander
- 1 to 2 tsp sea salt or salt to taste
Instructions
- Place all ingredients in a slow cooker. Cook on high for 6 hours.
- Serve immediately or refrigerate for later.
Recipe Notes
This should keep at least a week in the fridge, or up to 6 months in the freezer. Enjoy!
Recipe printed with permission from Easy. Whole. Vegan.
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