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Vegetable Chili-Soup Recipe

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This recipe for Vegetable Chili-Soup, by , is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Muldoon
Added: Saturday, November 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 tsp. olive oil
1 medium butternut squash, peeled and cubed
2 carrots, peeled and sliced
1 onion, diced
1 T. chili powder
1 (28 oz.) can plum tomatoes (no basil)
1 (4 oz.) can green chilies, chopped
2 c. vegetable broth
1/2 tsp. salt
2 cans black beans, rinsed and drained

Directions:
Directions:
Saute squash in 2 tsp. of olive oil until squash is golden; remove from pan. Add 2 tsp. olive oil to pan and saute onion and carrots until well browned; add chili powder and stir for 1 minute. Add tomatoes, green chilies, and vegetable broth and cook over high heat to boil; reduce heat to low and simmer for 30 minutes. Stir in black beans and squash and simmer 15 minutes until squash is tender and liquid thickens.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This item is thicker than a soup and more the consistency of chili. Serve with cilentro and sour cream!

 

 

 

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