Shelly's Recipe

VEGETABLE CHILI SOUP

Category: Soups

1 quart water
1 (24 oz) can diced tomatoes
1 (3 oz) tomato paste
2 tbsp chili powder
1 1/2 tbsp ground cumin
2 tsp fresh chopped basil and thyme
1 cup diced yellow onion
1/2 cup diced celery, green and red bell pepper
2 tbsp minced garlic
1 (15 1/2 oz) can red kidney beans
1 (15 1/2 oz) can black beans
1 (15 1/2 oz) can navy beans
2 tbsp corn starch
1 cup yellow squash, diced 1/2 inch thick
1 cup zucchini, diced 1/2 inch thick
Salt, pepper and hot sauce to taste

Slurry the corn starch with 1/2 cup water and set aside.

In an 8 quart saucepan, heat oil over medium to high heat. Once oil is hot, add onion, celery, bell peppers, and garlic. Saute vegetables until translucent. Add cumin and chili powder. Continue to saute for an additional 3 minutes. This helps roast the spices and draw flavor.

Next, add diced tomatoes and cook them down 1 to 2 minutes. Add water, thyme, basil, yellow squash and zucchini. Bring to a boil. Add corn starch slurry. Incorporate slurry fully. Once this begins to thicken, add beans. Bring to a boil once more, then simmer for 5 minutes. Salt, pepper, and hot sauce to taste. Serves: 10