Rio chili soup

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive Oil
1 large Onion; chopped
½ cup Diced Red Bell Pepper
1 \N Zucchini; diced
2 \N 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)
\N \N ; Kidney Beans,
\N \N ; 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.

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