RAICHLE & JEWELIYA'S
SQUASH AND BEAN CHILI SOUP
2 Tbsp. oil
3/4 cup chopped onion
1 clove garlic, chopped
1 large red bell pepper,
cut in strips
2 medium anaheim chilis,
seeded and cut in strips
1 jalapeno pepper, seeded
and chopped -- optional
1 cup cubed butternut or
acorn squash
2 14-oz. cans vegetable
broth
1/2 tsp. salt, pepper, and
coriander
1 cup thinly sliced zucchini
1 cup thinly sliced yellow
summer squash
1 15-oz. can whole
corn, drained
1 15-oz. can pinto
beans, drained
1 or 2 packages of Veat (fake
chicken) pieces,
thawed and slightly microwaved
In large pot, heat oil on
medium heat and add onion and garlic, stirring till tender. Stir
in bell pepper and both chilies. Cook 15 minutes. Stir in acorn
squash, broth, salt, pepper, and coriander. Cover and simmer for
15 minutes. Stir in zucchini, summer squash, corn, and beans.
Simmer uncovered for 10 minutes until squash and zucchini is tender.
Just before serving, add Veat, mix, and heat through.
Makes 6 servings |
