Part soup, part stew, this bowl is full of warm hearty vegetables and with a hint of Mexican flavor flair.
Yield: 4-6 servings
Ingredients
1 tbsp olive oil
1 medium red onion, thinly sliced
1 clove garlic, minced
½ tsp dried oregano
½ tsp salt
2 carrots, cut into ¼-inch thick slices
12 oz string beans, trimmed and cut into 1-inch pieces
28 oz canned diced tomatoes
6 cups vegetable broth
1 (14 oz) can chickpeas
2 tsp chipotle chiles en adobo, minced
1 avocado, peeled and sliced
Instructions
Heat the olive oil in a large soup pot over medium-high heat. Add the red onion, garlic, oregano and salt. Saute until softened, about 4-5 minutes, stirring frequently.
Add the carrots, string beans, and tomatoes. Bring to a simmer. Add in the vegetable broth and simmer for 20 minutes.
Add in the chickpeas and chipotles. Simmer for 5 more minutes. Season to taste with salt.
Ladle the soup into bowls and garnish with the avocado slices.