Rio Chili Soup

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* Exported from MasterCook II *

 

Rio Chili Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Sharon Sassaman Claessens Soup

The No Tofu Veg Cookbook

 

Amount Measure Ingredient -- Preparation Method

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1 Tbs Olive Oil

1 Large Onion -- chopped

1/2 Cup Diced Red Bell Pepper

1 Zucchini -- diced

2 Garlic Cloves -- minced

2 Tsp Chili Powder

1 Tsp Ground Cumin

1 Tsp Ground Coriander

1/2 Tsp Ground Yellow Mustard

1/2 Tsp Dried Oregano

1/4 Tsp Freshly Ground Black Pepper

2 Cups Eight Vegetable Juice

2 Cups Vegetable Broth

1 2/3 Cups Cooked (Or 15 Oz Can) Kidney Beans -- drained

1/4 Cup Finely Chopped Black Olives

1/4 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.

 

 

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