2 tablespoons olive oil
2 large onions, sliced
4 medium carrots, sliced
2 cloves garlic,
4 large ripe tomatoes, chopped
1 large red bell pepper,
1 teaspoon salt
1/2 teaspoon ground black pepper
teaspoon dried oregano
1 tablespoon chili powder
sliced into 1/2-inch-thick rounds
1 summer squash, sliced into
2 cobs fresh corn, sliced into 2-inch-long
1 cup fresh green beans, ends snipped
peppers in vegan adobo sauce, minced
3 cups (cooked) garbanzo
4 cups vegetable broth
2 cups water
Salt and ground
black pepper, to taste
1/2 cup chopped fresh cilantro
tablespoons lime juice, or to taste
In a large pot or soup kettle, heat oil and sauté onion, celery and
carrots until onions are translucent.
- Add garlic, tomatoes,
bell pepper and spices. Stir and cook about 5 minutes.
zucchini, squash, corn and green beans. Stir and cook about 2
minutes. - Add chipotle peppers and garbanzo beans. Stir to combine
and coat all ingredients with spices and chipotles.
vegetable broth, water, salt and pepper. Bring to a boil, then lower
heat and simmer for 30 minutes, uncovered.
- Add cilantro and
lime juice and serve immediately. You can garnish individual
servings with tortilla chips or lime wedges, if you wish to do so.
Your question and comments are welcome