Flavourful fall soup

Nothing is more comforting during the long, barren winter than a homemade soup, especially when dealing with an abundance of essays and exams. This soup will warm you up, keep you full and is quick and easy to make. Most importantly, you’ll have plenty of leftovers. This recipe can also be altered for veggie or meat lovers, those who can’t handle spice and those who put hot sauce on everything.


Yields approximately 8-10 servings

-One tetra box (900 mL) of chicken broth

-One can (796 mL) of diced tomatoes

-One jar (650 mL) of mild or spicy salsa

-One can (453) of refried beans


-One can (540 mL) of black beans

-One can (540 mL) of chickpeas

-Two chicken breasts (can be leftovers)


There are two ways to make this soup, depending on whether or not you have a crockpot or slow cooker.

If you’re using chicken, cook it first with no seasoning and dice it up before adding it to the soup.

1. Throw all ingredients into a crockpot or slow cooker.

2. Leave on low for four hours.

3. If you don’t have a crockpot or slow cooker, put all the ingredients in a large pot and let it simmer on the stovetop for 30 minutes.

4. Serve the soup with some toast or fresh bread for dipping. You can share it with housemates, friends and family or freeze it for days of leftovers.

All final editorial decisions are made by the Editor(s)-in-Chief and/or the Managing Editor. Authors should not be contacted, targeted, or harassed under any circumstances. If you have any grievances with this article, please direct your comments to journal_editors@ams.queensu.ca.

When commenting, be considerate and respectful of writers and fellow commenters. Try to stay on topic. Spam and comments that are hateful or discriminatory will be deleted. Our full commenting policy can be read here.