Easy Spring Vegetarian Chili Soup

Elizabeth Rider
42Ingredients
Calories
60Minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion (medium diced)
  • 1 red bell pepper (large, medium diced)
  • 2 zucchini (unpeeled, ends removed, cut into quarter moons)
  • 2 celery (small ribs, with leafy tops, medium chopped)
  • 4 cloves garlic (pressed, grated or finely chopped)
  • 3/4 tablespoon ground chipotle pepper (powder)
  • 2/3 cup fresh corn (cut from the cob)
  • 28 ounces plum tomatoes (with the juice, pulsed a few seconds in the food processor or broken up by hand)
  • 16 ounces kidney beans (organic, drained and rinsed)
  • 3 vegetable (bullion cubes, no salt added)
  • 4 cups water (purified)
  • 1 pinch crushed red pepper flakes
  • 1/8 cayenne pepper (level teaspoon, omit for less heat if desired)
  • 3/4 tablespoon chili powder (your choice of brand and heat level)
  • 1 teaspoon ground cumin
  • 1 tablespoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
  • 1/2 tablespoon honey (organic, preferably raw and local)
  • chopped cilantro (Fresh)
  • avocado (Sliced)
  • seeds (Toasted pumpin)
  • 1/3 cup olive oil
  • 1 1/4 pounds yellow onions (3/4 inch diced)
  • 1 pound red bell peppers (3/4 inch diced)
  • 2 pounds zucchini (3/4 inch diced)
  • 1 pound celery (3/4 inch diced)
  • 2 ounces minced garlic
  • 1/8 cup chipotle puree
  • 1 quart fresh corn (from the cob)
  • 1 quart plum tomatoes (canned, Stanislaus “Valorosa,” along with their juices)
  • 10 cans kidney beans (cooked, drained and rinsed)
  • 4 ounces vegetable base (Minor’s low-sodium, no MSG)
  • 1 gallon water
  • 1 teaspoon crushed red pepper
  • 3/4 cayenne pepper (level tsp)
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1/4 cup kosher salt
  • 1 teaspoon fresh thyme (minced)
  • 3/4 cup cornstarch (+ cold water as needed)
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