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Vegetable Soup With Chili

vegetables, chili

1 teaspoon olive oil
1 onion; chopped
2 carrots; diced
1 stalk celery; diced
2 cloves garlic; chopped
1 teaspoon dried oregano
1 teaspoon chili powder
1 cup chopped green beans
1 potato; cubed
1 sweet red yellow or green pepper; cubed
3 cups vegetable stock
1 can (28 oz) tomatoes
1 cup corn kernels
1/4 teaspoon pepper
1/2 cup chopped fresh coriander or parsley; optional

In large saucepan, heat oil over medium heat; cook onion, carrots, celery, garlic, oregano and chili powder, stirring occasionally, for about 5 minutes or until vegetables are softened. Meanwhile, cut beans into 1-inch pieces. Add to saucepan along with potato and red pepper. Pour in stock and tomatoes, breaking up tomatoes with back of spoon; bring to boil. Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender-crisp. Stir in corn and pepper; heat through. Stir in coriander (if using). SUBSTITUTION: Instead of green beans you can use 1 cup frozen peas; add them along with the corn.

Contributor: Canadian Living - January, 1999

Yield: 8 servings

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