There is something about soup that comforts me unlike any other food. It is one of my favorite things about cold weather. Now that Spring is in full bloom, the days of hot soup are limited, but yesterday was one of those days. It was a lazy Sunday with cold rain outside so I eagerly decided to make some soup. I wanted something filling but not heavy, so we decided on vegetarian chili. I made a big pot and froze the leftovers in case of another soup day before the heat of summer comes. It definitely hit the spot!
And as an added bonus, it is really good for you! The low glycemic carbohydrates in this soup are anti-inflammatory, while the fiber helps keep you full and satisfied, as well as decrease risk for heart disease, colon cancer and high blood pressure. And it’s high in antioxidants too!
1 onion, chopped
1 cup orange, yellow or red bell pepper, chopped
1 cup carrots, chopped
1 cup roasted green chiles (choose chiles based on desired heat level), diced
2 tablespoons olive oil
1 1/2 tablespoons paprika
3-4 garlic cloves, crushed
1 1/2 teaspoons cumin
1/2 teaspoon thyme (dried, or if fresh use 1 1/2 teaspoons)
1/4 teaspoon oregano (dried, or if fresh use 3/4 teaspoon)
1/2 teaspoon salt
1 can pinto beans (no salt added)
1 can kidney beans (no salt added)
1 can white beans (no salt added)
28oz can chopped tomatoes (no salt added)
6oz can tomato paste
1 1/2 cups low sodium vegetable broth (Gluten Free)
Saute onions, bell peppers, carrots and green chiles in oil on medium heat, until starting to caramelize, about 10-15 minutes, stirring occasionally. Add garlic, spices and salt and saute an additional 2 minutes. Finally, add the beans, tomatoes and broth and simmer on low until flavors come together, approximately 20-30 minutes. Add additional broth as needed depending on desired consistency. Enjoy!