Fire-Roasted Tomato and Kidney Bean Soup | DishGen Recipe

Ingredients

• 2 cans (14 oz each) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes (adjust to taste)
• Salt
• pepper
• Fresh parsley, for garnish