Description

This Spring Chili Vegetable Soup is packed with flavor! Based on a Nordstrom cafe recipe, we use zucchini, corn, beans & savory spices for a truly special soup. It’s easy, healthy, and perfect for a veggie-forward lunch or dinner.

Ingredients

Units

3 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 large red bell pepper, diced
2 medium zucchini, unpeeled, cut into quarter-moons
2 small ribs celery with leafy tops, chopped
4 garlic cloves, finely chopped, pressed, or grated
2 teaspoons adobo sauce from canned chipotle chiles (or 3/4 tablespoon ground chipotle powder)
3/4 tablespoon chili powder (any heat level)
1 teaspoon ground cumin
Pinch of crushed red pepper flakes (optional)
Kernels from 1 ear of corn (about 2/3 cup)
1 (28-ounce) can crushed tomatoes, preferably San Marzano
1 (15-ounce) can kidney beans, drained and rinsed
3 cups vegetable stock or filtered water (or chicken stock for a boost of flavor)
1 tablespoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
1/2 tablespoon honey, preferably raw and local

For serving (optional):

Chopped fresh cilantro
Sliced avocado
Toasted pumpkin seeds

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Instructions

In a large soup pot, heat the olive oil over medium heat. Add the onion, bell pepper, zucchini, and celery. Cook, stirring occasionally, until the vegetables soften and begin to glisten, about 10 minutes.
Stir in the garlic, adobo sauce (or chipotle powder), chili powder, cumin, and red pepper flakes, if using. Season with black pepper and cook for 2 to 3 minutes more, stirring frequently, until the spices are fragrant and just beginning to toast. Reduce the heat slightly if the garlic begins to brown too quickly.
Add the corn kernels, crushed tomatoes, kidney beans, stock (or water), and salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, for 10 minutes.
Stir in the thyme and honey. Simmer for another 10 to 15 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt and pepper, if needed.
Ladle the soup into bowls and top with any combination of cilantro, avocado, and pumpkin seeds. Serve hot.

Notes

To store, allow the soup to cool completely and store in freezer-safe glass containers in the refrigerator up to 3 days, 3 months in the freezer. Reheat over low heat on the stovetop and avoid the microwave if possible.