Chipotle Veggie Stew

Delicious.  Vegan.  Easy.  Cheap.  Low Sodium.  High Fiber.  Serves 8.

 Ingredients:

  •  2 tablespoons EVOO
  •  2 stalks celery (thickly sliced)
  •  3 medium carrots (sliced)
  •  2 large onions (sliced)
  •  3 large tomatoes (chopped)
  •  2 large bell pepper (one green, one red- but you can choose any color) (slivered)
  •  pinch of sea salt
  •  ground pepper to taste
  •  dried oregano to taste
  • chili powder to taste (I had 2 tablespoons)
  • 1 zucchini (sliced)
  •  1 squash (sliced)
  •  Can of sweet corn (drained)
  •  Can of Green Beans (drained)
  •  3 cups garbanzo beans (cooked)
  •  3 cups Vegetable Broth
  •  1 cup vegetable stock
  •  2 cups water
  •  2 tablespoons lime juice

 Method:

  1.  In a large pot, heat oil and saute onion, celery and carrots until onions are translucent
  2.  Add tomatoes, bell pepper and spices
  3.  Stir and cook about 5 minutes
  4.  Add zucchini, squash, corn and green beans
  5.  Stir and cook about 2 minutes
  6.  Add Beans and mix
  7.  Add Broth, stock and water
  8.  Bring to a boil
  9.  Lower heat and simmer 30 minutes, uncovered
  10.  Add lime juice and serve

Ratings:

Rick– 10 out of 10

Kassie– 10 out of 10 (The best thing we have made so far- and the best soup I have ever had)

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