I love soup. No, really. I do. And maybe when it’s all said and done, I’ll be able to feed many a soul… a bowl of my soup. It’s just something about it that just warms my soul. So, I thought I’d share some of that warmth with you, by sharing one of my recipes for Vegetarian Chili.
The wonderful thing about most soups is that beyond the base of your soup, the ingredients are pretty much up to you. And you can add more veggies or you can make it thicker by adding some tomato paste. It’s truly, whatever you like.
But for me, I tried to keep this chili simple. Believe it or not, I’m actually allergic to tomatoes. *Insert Gasp Here* With that being said, I can only eat them in moderation or my face will look like dart board. No seriously. It will.
Recipe: Serves 4-6
The ingredients are:
As with a lot of my recipes, when you’re working with fresh veggies, it does require a little chopping and dicing, but it doesn’t really take that long once you get started.
As for the instructions:
In a big pot, heat olive oil and saute garlic and jalapenos for about 3 minutes. Add coriander, cumin, chili powder, black pepper and stir for about a minute. Then add in your carrots, onions, bell peppers and saute them for an additional 5 minutes. Finally, add the rest of your ingredients and simmer on a low heat for 30-45 minutes or until your carrots are nice and tender.
This soup goes great with cornbread, crackers, or even tortilla chips. And you could even top it with a little shredded cheese if you wanted to. Either way, serve and enjoy!