Free printables featuring numbers 1-10. Each printable includes activities such as tracing the number, coloring the number, and engaging tracing exercises related to each number. Perfect for young learners to practice number recognition and writing skills in a fun and interactive way
The Vegetarian Chili Soup Recipe You've Been Searching For!
So recently I underwent a Daniel fast where I ate only fruits and vegetables for a couple of weeks. To conclude the fast, I decided to celebrate with a vegetarian feast! I researched several veggie recipes, and ultimately selected what I believed to be the best and boy it was! Now we have it almost weekly! :)
It is SO easy!
You chop up all veggies, (or buy chopped & frozen) and throw them in, one by one.
Topping them off with spices and letting them steam!
I still can't believe it's that easy!
First start with chopping up veggies(I have it on low heat as I chop and throw in each veggie kind.)
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Here are some toppings you can use for your soup:
Grated cheddar cheese
Sliced or diced avocado
Tortilla chips (crushed if you like)
More cilantro
Lime wedges
Here's a simple ingredient list for making a delicious soup:
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
½ teaspoon salt
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes with juices
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
2 tablespoons chopped fresh cilantro (plus more for garnish)
1 to 2 teaspoons sherry vinegar, red wine vinegar, or lime juice to taste
Here's how to make the soup step by step:
Heat olive oil in a large pot over medium heat until it shimmers.
Add chopped onion, bell pepper, carrot, celery, and ¼ teaspoon of salt.
Stir and cook until veggies are tender and onion is see-through (about 7-10 minutes).
Put in garlic, chili powder, cumin, smoked paprika, and oregano.
Cook while stirring for about 1 minute until it smells great.
Pour in diced tomatoes with juices, drained black beans, pinto beans, vegetable broth, and bay leaf.
Stir and let it come to a simmer.
Keep cooking for 30 minutes, stirring sometimes and lowering the heat if needed to keep a gentle simmer.
Take the pot off the heat and remove the bay leaf.
OPTIONAL: For better texture, scoop 1 ½ cups of the soup into a blender (make sure to include some liquid), blend until smooth, and pour it back into the pot.
Or you can use an immersion blender or mash it with a potato masher for a thicker chili.
Stir in chopped cilantro and vinegar to taste.
Add more salt if needed (I added ¼ teaspoon more).
Serve the soup in bowls with your favorite garnishes.
*It stays good in the fridge for about 4 days or can be frozen for longer.
by Katie L
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