Name: Rio Chili Soup
Ingredients: 1 tb Olive Oil; 1 lg Onion; chopped; 1/2 c Diced Red Bell Pepper; 1 Zucchini; diced; 2 Garlic Cloves; minced; 2 ts Chili Powder; 1 ts Ground Cumin; 1 ts Ground Coriander; 1/2 ts Ground Yellow Mustard; 1/2 ts Dried Oregano; 1/4 ts Freshly Ground Black Pepper; 2 c Eight Vegetable Juice; 2 c Vegetable Broth; 1 2/3 c Cooked; (Or 15 Oz Can); ; Kidney Beans,; ; drained; 1/4 c Finely Chopped Black Olives; 1/4 c Minced Fresh Parsley

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Dutch	Veg08	4	servings

INGREDIENTS

1	tb	Olive Oil
1	lg	Onion; chopped
1/2	c	Diced Red Bell Pepper
1		Zucchini; diced
2		Garlic Cloves; minced
2	ts	Chili Powder
1	ts	Ground Cumin
1	ts	Ground Coriander
1/2	ts	Ground Yellow Mustard
1/2	ts	Dried Oregano
1/4	ts	Freshly Ground Black Pepper
2	c	Eight Vegetable Juice
2	c	Vegetable Broth
1 2/3	c	Cooked; (Or 15 Oz Can)
		; Kidney Beans,
		; drained
1/4	c	Finely Chopped Black Olives
1/4	c	Minced Fresh Parsley

INSTRUCTIONS

Heat the oil in a large nonstick Dutch oven over medium high heat. Add the
onion and cook, stirring occasionally until the onion is translucent, about
3-4 minutes. Add the bell pepper, zucchini and garlic and cook, stirring 2
minutes. Add chili powder, cumin, coriander, mustard, oregano and pepper
and stir until combined.
Add juice and broth and bring to a boil. Reduce heat, cover and simmer 10
minutes or until the zucchini is firm-tender. Add beans, olives and parsley
and heat though.
Recipe by: The No Tofu Veg Cookbook
Converted by MM_Buster v2.0l.

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