A few weeks ago I posted a recipe for Stone Stock using any leftover vegetable parts that accumulate while cooking. I made another batch of stock using the veggies from a stuffed 2 gallon freezer bag. Made in a big stock pot, I got 11 cups of a rich brown stock even after reducing it for a while. This was the base for a light, somewhat spicy and smoky flavored vegetable soup great with a salad for a light dinner.
The recipe uses chilpotle chilies which I usually find canned in adobo sauce. The cans hold way more chilies than I ever use in any recipe. In the past, I would use one or two chilies, cover the can with plastic wrap and have good intentions to make something else using chilpotle chilies soon. The reality was that the can someitmes languished in the refrigerator behind something until it was no longer edible. Try wrapping two chilies and a little sauce in plastic wrap and freezing them.
- 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
Saute the onion, garlic, oregano in the olive oil over medium heat in a soup pot until the onion softens. Add the carrots, green beans, tomatoes and stock. Simmer. After about 20 minutes, stir in the chilplotle chilies and season to taste with salt. Cook about 5 more minutes. Ladle into bowls and serve with the garnish options.
Nutrition Information (per serving)
- Calories: 221
- Fat: 7 gm
- Saturated Fat: 1 gm
- Trans Fat: 0 gm
- Cholesterol: 0 mg
- Carbohydrate: 32 gm
- Fiber: 8 gm
- Sodium: 172 mg
- Protein: 13 gm