Shell’s Stewed Vegetable Chili Soup
03/11/05 10:08 PM
I was inspired by another recipe that was posted... big-batch vegetable soup and made something that both Shane & I just fell in love with!! YUMMERS!!
Shell’s Stewed Vegetable Chili Soup Serves 6
3 cans (14.5 ounces each) reduced-fat vegetable broth
2 cups water
1 can (28 ounces) diced tomatoes, with juice
1 can (6 ounces) tomato paste
1 can (15 ounces) vegetarian chili
2-1/2 cups frozen stewed vegetables (carrots, potato, celery, and onion - cut larger vegetables into smaller pieces)
2 teaspoon chipotle chili powder
1 teaspoon garlic salt
2 teaspoon italian seasoning
1-1/2 teaspoons minced garlic
1 tablespoon red cooking wine
salt and ground white pepper (to taste)
In a large stockpot, add all ingredients EXCEPT the red wine and salt & pepper; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add red wine to pot, and return to a simmer. Cook uncovered, 20 to 25 minutes. Season with salt and pepper, as desired.
*Tip: let the vegetables thaw for about 2 hours to make it easier to cut into smaller pieces and speed cooking time.