VEGETARIAN GREEN CHILE SOUP
This is modeled on pork green chili, but is meat-free. I used some eggplant to offer another layer of flavor--and if you can get your hands on some smoked salt, that's really ideal. I used "no-chicken" broth but I think this would be equally rich with an assertive veg broth.
Provided by Silverlan
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Put eggplant in colander, salt, and let drain while prepping the other ingredients.
- Saute onion, garlic, and bell peppers with olive oil in a large saucepan (4-5 qt).
- When onion mix has begun to soften, add flour and cook--stirring constantly--for 2-3 minutes.
- Add broth, potatoes, eggplant, tomatoes, chilis, cumin, and salt and pepper.
- Simmer until potatoes are tender, and longer to develop flavors depending on how much time you want to keep it on the stove. Add more water/broth as needed to develop the desired consistency.
- Garnish with shredded cheddar and serve with warm tortillas.
Nutrition Facts : Calories 153.3, Fat 2.2, SaturatedFat 0.5, Cholesterol 0.6, Sodium 1033.5, Carbohydrate 31, Fiber 6.2, Sugar 9.8, Protein 5.7
HEARTY VEGETARIAN ENCHILADA SOUP
A chunky, satisfying vegetarian soup.
Provided by Jenna Branson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 42m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes.
- Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt.
- Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 65.7 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 14.5 g, Protein 14 g, SaturatedFat 3.9 g, Sodium 2040.5 mg, Sugar 6 g
VEGETARIAN GREEN CHILI
I found this recipe in the local paper a few years ago and have been making it ever since. I prefer this vegetarian version over the traditional recipe which normally includes pork. It is wonderful over burritos, eggs or even plain with tortillas.
Provided by Java265
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large sauce pan, melt butter or margarine.
- Add garlic and onion and cook until onion is re-hydtrated.
- Add flour and stir to make a roux.
- Add tomatoes, green chili, salt and cilantro.
- Add water (enough to make a nice gravy).
- Simmer for 30 minutes.
- This can also be made in a crock pot.
DIANN'S CHILI VEGETABLE SOUP
This recipe came about when I tried to make a cabbage soup similar to the one served at a local restaurant. It is now a family favorite. I make it in a large quantity to share and to freeze.
Provided by PICKS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 40
Number Of Ingredients 13
Steps:
- In a large soup pot, saute ground beef until brown. Drain excess fat.
- Add celery, onions, green bell peppers, cabbage, kidney beans, vegetable juice, tomato juice, corn, diced tomatoes and chili powder. Bring to a boil, then reduce heat to low. Cover pot and let simmer about one hour, or until celery is tender. Add garlic powder and salt and pepper to taste.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 15 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 7.3 g, SaturatedFat 2.5 g, Sodium 420.7 mg, Sugar 4.7 g
VEGETARIAN GREEN CHILE STEW
This very filling stew is a delicious way to use up all those leftover veggies in the fridge. Feel free to adjust the amount of green chiles in the stew according to the level of spiciness you prefer. Serve over cooked rice or with a tortilla.
Provided by Mrs. Hinman
Categories Soups, Stews and Chili Recipes Stews
Time 1h35m
Yield 8
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add garlic, onion, carrots, celery, potatoes, chili powder, paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, about 10 minutes.
- Toss yellow squash, spinach leaves, corn, pinto beans, and spaghetti squash into the pot. Continue to stir until spinach leaves have wilted, 1 to 2 minutes.
- Pour vegetable broth, water, and green chiles into the mixture. If necessary, add more water to make sure vegetables are covered. Bring stew to a boil, then reduce heat to medium low, cover, and simmer until the vegetables are tender, about 45 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 37.6 g, Fat 2.7 g, Fiber 7.4 g, Protein 6.7 g, SaturatedFat 0.4 g, Sodium 957.5 mg, Sugar 4.8 g
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