Smoky vegetable soup

Contributed by Preston Maring, MD


Smoky vegetable soup

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 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