astray recipes: Rio chili soup

Categories: Veg08
Yield: 4 servings

Measure	Ingredient
1 tablespoon	Olive Oil
1 large	Onion; chopped
½ cup	Diced Red Bell Pepper
1	Zucchini; diced
2	Garlic Cloves; minced
2 teaspoons	Chili Powder
1 teaspoon	Ground Cumin
1 teaspoon	Ground Coriander
½ teaspoon	Ground Yellow Mustard
½ teaspoon	Dried Oregano
¼ teaspoon	Freshly Ground Black Pepper
2 cups	Eight Vegetable Juice
2 cups	Vegetable Broth
1⅔ cup	Cooked; (Or 15 Oz Can)
	; Kidney Beans,
	; drained
¼ cup	Finely Chopped Black Olives
¼ cup	Minced Fresh Parsley

Heat the oil in a large nonstick Dutch oven over medium high heat. Add the onion and cook, stirring occasionally until the onion is translucent, about 3-4 minutes. Add the bell pepper, zucchini and garlic and cook, stirring 2 minutes. Add chili powder, cumin, coriander, mustard, oregano and pepper and stir until combined.

Add juice and broth and bring to a boil. Reduce heat, cover and simmer 10 minutes or until the zucchini is firm-tender. Add beans, olives and parsley and heat though.

Recipe by: The No Tofu Veg Cookbook Converted by MM_Buster v2.0l.

rio chili soup