Chipotle Veggie Stew

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


  •  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


  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


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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