Rio chili soup
4 servings
Ingredients
| Quantity | 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 |
Directions
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.