Smoky vegetable soup
This light, somewhat spicy, and smoky flavored vegetable soup goes great with a salad for a healthy, satisfying dinner.
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 stockpot, 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 satisfying dinner.
The recipe uses chipotle chilies which I usually find canned in adobo sauce. The cans hold way more chilies than I ever use in any recipe. Try wrapping two chilies and a little sauce in plastic wrap and freeze them.
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
- 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 and cook about 5 more minutes.
- 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