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20 Minute Soup and Chili

Vegetarian Recipe

A deliciously healthful 20 Minute Soup and Chili with squash, corn, tomatoes and onion plus an equally delicious, quick and easy vegetarian version for a hearty chili.

Fresh cilantro

Ingredients

2 boxes frozen winter squash
1 box frozen corn
2 large tomatoes, peeled and chopped (or 1 large can cubed tomatoes)
1 large onion, chopped
1 teaspoon fresh grated ginger
1 tablespoon chopped cilantro or parsley

Recipe Directions

squash varieties

Saute the onion in 2 tablespoons olive oil until tender.

Add tomatoes and stir for about 3 minutes. When this basic sauce is done, add salt, pepper and grated ginger . Add 1 quart of the broth you prefer, and the vegetables. Boil for 10 minutes, correct seasonings and add the chopped cilantro (or parsley) with the burner off.

As a variation,add at last minute fresh chopped spinach instead of the greens.

Nutrition Information

Recipe makes 4 or 6 servings.


20 Minute Vegetarian Chili

1 large green or red bell pepper, seeded and chopped
1 medium green or yellow squash (zucchini), diced
1-1/2 cups (about 4 ounces) fresh mushrooms, chopped
1 tablespoon olive oil
3 cloves garlic, minced, or 1 teaspoon jarred
1 large onion, chopped
1 14-ounce can diced seasoned tomatoes, undrained
1 16-ounce can red kidney beans, drained
1 cup canned corn
1 envelope chili seasoning

Prepare vegetables. Heat oil over medium heat in a large pot. Add garlic and onion; saute for a minute or two, then add peppers, mushrooms, and zucchini. Saute for a few more minutes, until peppers, mushrooms and zucchini are tender.

Add tomatoes, beans, corn, and seasoning. Stir until combined, lower heat, and simmer for 15 minutes. Recipe makes 4 servings.

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