Vegetarian Green Chile Soup

Submitted by Silverlan

"This is modeled on pork green chili, but is meat-free. I used some eggplant to offer another layer of flavor--and if you can get your hands on some smoked salt, that's really ideal. I used "no-chicken" broth but I think this would be equally rich with an assertive veg broth."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 8

ingredients

• 1 medium onion, chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 1⁄2 cups bell peppers, chopped (or use mild banana peppers or hot peppers depending on how much kick you want)
• 15 green chilies, roasted, seeded peeled and chopped
• 2 cups chopped tomatoes
• 3 cups potatoes, chopped
• 1 large eggplant, peeled and diced (about 4 cups)
• 1⁄4 cup flour
• 6 cups broth or 6 cups water
• salt (to taste)
• pepper (to taste)
• 1⁄4 teaspoon cumin
• 2 teaspoons olive oil

directions

1. Put eggplant in colander, salt, and let drain while prepping the other ingredients.
2. Saute onion, garlic, and bell peppers with olive oil in a large saucepan (4-5 qt).
3. When onion mix has begun to soften, add flour and cook--stirring constantly--for 2-3 minutes.
4. Add broth, potatoes, eggplant, tomatoes, chilis, cumin, and salt and pepper.
5. Simmer until potatoes are tender, and longer to develop flavors depending on how much time you want to keep it on the stove. Add more water/broth as needed to develop the desired consistency.
6. Garnish with shredded cheddar and serve with warm tortillas.