Root Vegetable Chili Soup
This is one of my all time favorite vegetarian dishes so far. It's very hardy and filling.
This was taken from Vegetarian Times and I've made a few changes. This soup/chili is very adaptable and forgiving.
Root Vegetable Chili Soup
1/2 cup fresh or frozen corn, thawed
2 Tbsp. Canola oil (I use Olive Oil)
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tbsp)
4 tsp. chili powder
2 tsp. ground cumin (fresh ground is best)
2 small rutabagas, peeled and cut into 1/2 inch cubes
2 Parsnips, cut into 1/2 inch cubes
2 small turnips, cut into 1/2 inch cubes
2 medium carrots, cut into 1/2 inch cubes
1 28-oz can diced tomatoes
1 small russet potato, peeled and diced 1/2 inch cubes
1 each jalapeno, Anaheim, and red sweet peppers; seeded and
finely chopped.
1 15-oz. can red kidney beans, drained and rinsed
Heat large pot over medium heat. Add corn and sauté 2 minutes.
Add oil, onion, and garlic and sauté 3 to 5 minutes or until
soft. Stir in chili powder and cumin cook 2 minutes.
Add rutabagas, carrots, tomatoes, potato, and peppers and 3
cups water.
Bring to simmer and season with salt. Cover and reduce heat to
medium-low and cook 1 hour, stirring occasionally.
Add beans and cook uncovered 45 minutes until soup thickens.
A good trick to get the chili flavor to pop is to add a little more olive oil before serving and stir well. The oil interacts with the chilies to really supercharge the spiciness of the soup.
I still have 45 minutes to go on the stove and the house smells AWESOME.
This was taken from Vegetarian Times and I've made a few changes. This soup/chili is very adaptable and forgiving.
Root Vegetable Chili Soup
1/2 cup fresh or frozen corn, thawed
2 Tbsp. Canola oil (I use Olive Oil)
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tbsp)
4 tsp. chili powder
2 tsp. ground cumin (fresh ground is best)
2 small rutabagas, peeled and cut into 1/2 inch cubes
2 Parsnips, cut into 1/2 inch cubes
2 small turnips, cut into 1/2 inch cubes
2 medium carrots, cut into 1/2 inch cubes
1 28-oz can diced tomatoes
1 small russet potato, peeled and diced 1/2 inch cubes
1 each jalapeno, Anaheim, and red sweet peppers; seeded and
finely chopped.
1 15-oz. can red kidney beans, drained and rinsed
Heat large pot over medium heat. Add corn and sauté 2 minutes.
Add oil, onion, and garlic and sauté 3 to 5 minutes or until
soft. Stir in chili powder and cumin cook 2 minutes.
Add rutabagas, carrots, tomatoes, potato, and peppers and 3
cups water.
Bring to simmer and season with salt. Cover and reduce heat to
medium-low and cook 1 hour, stirring occasionally.
Add beans and cook uncovered 45 minutes until soup thickens.
A good trick to get the chili flavor to pop is to add a little more olive oil before serving and stir well. The oil interacts with the chilies to really supercharge the spiciness of the soup.
I still have 45 minutes to go on the stove and the house smells AWESOME.