Vegetarian Awareness Month kicked off with World Vegetarian Day on Saturday, October 1. The HeartMath Kitchen shared a recipe for one of its favorite soups to mark the occasion.
Both rich and flavorful, this vegetarian black bean chili soup is chock full of vegetables. The refried beans added at the end gives the broth a nice creamy texture. Nice for a fall day and sure to ward off the chill of the upcoming cooler evenings.
Black Bean Chili Soup
3 14-oz. cans black beans, drained and rinsed
1 cup canned fire-roasted tomatoes
5½ cups water
2 tablespoons olive oil
½ large onion, diced
2 cloves garlic, minced
½ cup carrots, shredded
½ green bell pepper, cubed
½ red bell pepper, cubed
1 small zucchini, cubed
½ cup corn kernels
½ teaspoon chipotle paste (available at most natural food stores)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon sea salt
Pinch of oregano, dried
¼ cup canned mushrooms, drained
3 tablespoons refried pinto beans, dried or canned
1. Place black beans, tomatoes and water in pot. Bring to a boil and reduce to simmer. Cook for 30 minutes.
2. In olive oil, saute onion, garlic, carrot and peppers over medium heat. Once they are tender yet still somewhat crisp, add zucchini, corn and seasonings and continue to cook another 4 minutes.
3. Add sauteed vegetables to soup and cook another 15 minutes, stirring occasionally.
4. Add dried or canned refried beans and cook another 10 minutes until broth becomes slightly thicker.
Serves 6 to 8. Cooking time: 1 hour and 15 minutes.
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