Spicy soup with vegetables

April 7, 2023

Some vegetable soups simply cannot be called “first courses”. They are so thick, rich and satisfying that they can easily replace “main courses”.

The classic spicy chili soup is usually half meat. But the other half is always vegetables! If you cook it correctly, backing it up with spices and good oil, it will turn out very tasty.

Today we offer you a recipe for an absolutely vegetarian soup without meat. In this recipe, it will be replaced by the famous beans.

Prep Time: 16 mins

Cooking Time: 35 mins

Description

Recipe for vegetarian soup without meat. In this recipe, it will be replaced by the famous beans. Hot chili peppers will give the soup an unforgettable experience.

Ingredients

1 l vegetable broth
1/2 cup red and white beans
1 large eggplant
1 medium zucchini
1 large sweet red pepper
2 large onions
1 hot red chili
150 g cherry tomatoes
400 g corn kernels (cut off the cob or frozen)
500 g chopped tomatoes in their own juice
4 garlic cloves
Spices: 1 tsp. ground cumin, dried oregano and chili flakes, salt, freshly ground black pepper
extra virgin olive oil

Instructions

Pour both types of beans with plenty of cold water, leave for 10 hours. Then drain the water, rinse the beans, pour 3 cups of cold water, bring to a boil, cook until soft, 30-40 minutes, remove from heat and set aside.
Peppers (sweet and spicy) de-seed. Cut all vegetables, except for cherry tomatoes and garlic, into small cubes, fry in portions in a pan in a small amount of oil over high heat, stirring occasionally, for 2-3 minutes. Add oil if necessary. Transfer cooked vegetables to a deep heat-resistant dish.
Chop the garlic, add to the pan along with cumin, dried oregano and chili, cook for 30 seconds, add cherry tomatoes and canned tomatoes with juice, bring to a boil, cook for 2 minutes, pour into the mold with vegetables.
Add corn and whole beans along with 2 cups of the liquid the beans were boiled in. Pour the vegetable mixture with boiling broth, season with salt and pepper, tightly cover the form with a lid or foil and place in an oven preheated to 180 ° C for 50 minutes. Serve the chili very

Nutritional information

% of daily allowance

Trans fat

Salt

10g

20%