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Recipe for Vegetable Chili Soup





Number of servings - 4

Ingredients:

Vegetable broth - 4 cups
Canned red beans - 1/2 cup
Eggplant - 1 pc. (diced)
Zucchini - 1 pc. (diced)
Bell pepper - 1 pc. (seeded and diced)
Onions - 2 pcs. (peeled and diced)
Chili pepper - 1 pc. (diced)
Canned tomatoes - 2 cups
Canned corn - 14 oz
Garlic - 3 cloves (minced)
Sour cream to taste
Grated cheese to taste
Salt and ground black pepper to taste
Directions:

Saute vegetables on olive oil except chili pepper and tomatoes.

Roasted vegetables put in a separate bowl. After that, place garlic to the pan, chili pepper, tomatoes with juice and simmer them for 2-3 minutes.

Pour the broth to saucepan, add red beans, corn, tomatoes with chili, vegetables and simmer for 40-50 minutes, salt and pepper to taste.

Pour cooked soup in bowls and serve with grated cheese and sour cream.


Ready in: 60 minutes.


Nutritional Information:

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