Vegetable Silli

Sometimes we can't make up our minds whether we want some soup or chili. And so this recipe was born as the best of both and dubbed 'silli'. Simple and silly with veggies.

2 cups water or stock
1 medium onion cut in chunks
5 carrots cut in chunks
3 stalks of celery cut into chunks
1 red pepper cut into chunks
5 baby portobello mushrooms cut into chunks
1 small jalapeno pepper seeds removed and chopped very small
3 cloves of minced garlic

1-2 tbsp. chili powder
¼ tsp. ground cinnamon
¾ cup frozen corn
1 28oz. can of whole peeled tomatoes cut into chunks
1 can white kidney beans
1 can red kidney beans

Large handful of fresh chopped spinach or other greens

Simmer the first set of ingredients in a covered soup pot until carrots and celery are just starting to get tender. Then add the second set of ingredients and bring back to simmer and finish cooking. Add more water if needed. Before serving stir in the chopped spinach.

Makes about 6-8 servings.
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1 comment:

Sandra said...

Another satisfying and delicious recipe. Very easy to make.

The stock I added to the vegetables barely covered them. But, I figured as the vegetables cooked down more liquid would be produced, and it was.

I drained the kidneys bean (only the one that had preservatives in it) and added a little more stock near the end of the cooking.

So easy and delicious. I enjoyed it for two evenings.