Smoky vegetable soup

This light, somewhat spicy, and smoky flavored vegetable soup goes great with a salad for a healthy, satisfying dinner.


Smoky vegetable soup

This light and smoky vegetable soup utilizes chipotle peppers in adobo sauce for a touch of spice. The recipe offers a tip for freezing leftover chilies and adobo sauce to avoid waste.

Servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 heaping teaspoon dried oregano
  • 2 carrots, sliced
  • 8 ounces green beans, ends cut off and sliced into 1+” pieces
  • 1 15 ounce can no salt added diced tomatoes, drained
  • 6 cups vegetable stock
  • 3/4 cup cooked garbanzo beans
  • 2 chilpotle chilies, minced (you can start with one and add to taste)
  • Avocado, chopped cilantro and wedges of lime for garnish

Directions

  1. Saute the onion, garlic, oregano in the olive oil over medium heat in a soup pot until the onion softens.  
  2. Add the carrots, green beans, tomatoes and stock.  Simmer.  
  3. After about 20 minutes, stir in the chilplotle chilies and season to taste with salt and cook about 5 more minutes.  
  4. Ladle into bowls and serve with garnish options.

Nutrition information (per serving)

  • Calories: 221
  • Total fat: 7 g
  • Saturated fat: 1 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 172 mg
  • Total carbohydrate: 32 g
  • Dietary fiber: 8 g
  • Protein: 13 g