Vegetable Chili Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon coil | |
| 1/4 teaspoon salt | |
| 1/2 cup finely chopped onion | Washed, peeled and finely chopped |
| ½ cup finely chopped carrot | Washed, peeled and finely chopped |
| 1/2 cup finely chopped green bell pepper | Washed, trimmed and finely chopped |
| ½ cup chopped zucchini | Washed, trimmed and chopped |
| 2 cups reduced sodium diced tomatoes | |
| ½ teaspoon ground cumin | |
| 1 teaspoon chili powder | |
| 3 ½ cups reduced sodium chicken or beef broth | |
| 1/4 teaspoon ground black pepper | |
| 1 glove garlic, minced | |
| 1 (14 oz.) reduced sodium canned red beans | Drained and rinsed. |
| ¼ cup green onions | Washed, trimmed and sliced |
| ¼ cup low fat cheddar cheese, shredded |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Add the carrots, onions and celery. Cook until tender | |
| 3 | Add remaining ingredients (green onions and cheese) and bring to a boil | |
| 4 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. | Cook until internal temperature reaches 165°F. |
| 5 | Serve in bowls and top with cheese and onions. |
Posted in Soup Recipes
