Delicious Vegetarian Green Chile Soup Recipe
Picture yourself in the blazing hot desert of New Mexico, yearning for something hearty and refreshing to cool you down. Enter the Vegetarian Green Chile Soup Recipe, a dish that will satisfy your taste buds and soothe your soul on any given day.
This vegan green chile stew recipe is full of flavor and warmth, perfect for those chilly Sunday afternoons. You’ll love the combination of roasted hatch green chiles, chopped tomatoes, flavorful spices, and tender potatoes that come together in this savory soup.
As a vegan chef, I strive to create recipes that are not only delicious but also healthy and easy to make. This vegetarian green chile recipe is no exception; it’s packed with nutrients and can be made with just a few ingredients found in any kitchen.
Whether it’s summer or winter, this green chile soup will satisfy all of your cravings. So why not give it a try? Trust me; you won’t regret it!
Why You’ll Love This Recipe
This vegetarian green chile soup recipe is going to be your new favorite comfort food. Not only is it incredibly flavorful and filling, it’s also incredibly healthy for you as well. This soup is going to warm you up on a chilly evening and satisfy your cravings all year long.
One of the reasons why you will love this recipe is the combination of spices and ingredients. The cumin, pepper, and salt create a perfect balance of warmth and flavor that complements the eggplant, potatoes, chopped tomatoes, green chilies, bell peppers, garlic cloves, onion, and green chiles. Everything comes together so beautifully that you’ll be wanting more after your first bite.
Another reason why this vegetarian green chile soup will become a favorite in your household is how easy it is to make. You won’t need anything fancy, just some basic kitchen staples like olive oil, broth or water, flour and spices found in most pantries. Simply follow the recipe instructions from section (4) and before you know it, you’ll have a delicious soup ready to enjoy.
Finally, this recipe offers unlimited possibilities for substitutions and variations. You can make it vegan by replacing the broth with water or vegetable broth, or even use salsa verde instead of regular green chilies for a twist on traditional flavors. You can add or remove vegetables to fit your taste buds as well.
Overall, this vegetarian green chile soup recipe is hard not to love just because of how versatile it is but once you taste it chances are that you will be hooked on its bold flavors!
Ingredient List
Here are the ingredients you’ll need to cook Vegetarian Green Chile Soup recipe:
- 1 tablespoon of olive oil
- 2 tsp of cumin
- Pinch of pepper and salt
- 4 cups of vegetable broth
- 2 cups of water
- 1/4 cup of flour
- 1 medium eggplant, diced
- 1 small potato, diced
- 1 can (14.5 oz.) chopped tomatoes
- 2 cans (4 oz.) green chilies, drained and chopped
- 1 medium bell pepper, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp Mexican oregano
- ½ tsp onion powder
- 1/4 tsp garlic powder
Feel free to make substitutions or variations based on your personal preference.
The Recipe How-To
Step 1: Prepare the Ingredients
Before diving into the cooking process, ensure you have all the ingredients listed. Rinse and chop the eggplant, potatoes, bell peppers, and onions. Open the cans of chopped tomatoes and green chilies. Mince three cloves of garlic.
Step 2: Heat the Pot
Heat a large pot over medium-high heat before adding olive oil (1-2 tablespoons) and allow it to heat up for a minute.
Step 3: Sauté Garlic and Onion
Sauté minced garlic in olive oil until fragrant then add chopped onions and continue to cook until onions are translucent.
Step 4: Add Potatoes and Eggplant
Add in chopped potatoes and eggplants, stirring occasionally until they begin to soften.
Step 5: Add Seasonings
Add 1 tsp of cumin, 1/2 tsp Mexican oregano, 1/4 tsp of onion powder, and 1/4 tsp of pepper into the mix. Stir everything well.
Step 6: Add Chopped Tomatoes and Green Chilies
Add two cans of chopped tomatoes, one can of green chilies, and half a bottle of verde salsa to the pot. Stir everything together.
Step 7: Add Vegetable Broth
Pour in four cups of vegetable broth (or water with bullion cubes). Bring everything to a boil, leaving uncovered while doing this.
Step 8: Reduce Heat and Simmer
Once boiling, reduce heat to medium-low heat. Let your vegetarian green chili stew simmer until all vegetables are tender (approximately for an hour). Serve hot with chopped cilantro or shredded cheese if you prefer to do so.
Enjoy your warm bowl of Slow Cooker Vegan Green Chili Stew on a cold evening!
Substitutions and Variations
If you’re missing an ingredient or want to switch things up, there are plenty of substitutions and variations you can make to this vegetarian green chile soup recipe. Here are some ideas to get you started:
– Eggplant: You can substitute the eggplant with zucchini or yellow squash if you prefer. Both will add a similar texture to the soup.
– Potatoes: If you don’t have potatoes on hand, you can replace them with sweet potatoes for a slightly sweeter taste. You can also use parsnips or turnips for a more savory flavor.
– Green Chilies: If you can’t find fresh green chilies, try using canned ones instead. You can also use jalapeños or poblano peppers as a substitute.
– Broth: Vegetable broth is used in this recipe, but you can use chicken or beef broth if you’re not vegetarian. You can also use water instead of broth if you prefer.
– Spices: If you’re looking for a little extra flavor, try adding some Mexican oregano, coriander, or smoked paprika to this soup. Seasoning with salt and pepper to taste is always a must.
– Slow Cooker Version: Want an easy slow cooker version? Add all ingredients to the slow cooker and cook on high for 4 hours or low for 6-8 hours. This will give the flavors plenty of time to meld together beautifully.
With these simple substitutions and variations, your soup will be just as delicious as the original. Feel free to experiment and make it your own!
Serving and Pairing
Now that your vegetarian green chile soup is ready, it’s time to think about how to serve and pair it. This soup can be enjoyed on its own as a light lunch or as a comforting dinner alongside some crusty bread. If you’re looking to add some texture, consider serving it with tortilla chips or cornbread.
For a more filling meal, try topping your bowl of soup with some cooked rice, quinoa or diced avocado. You could also add some protein by mixing in some black beans or tofu.
As for pairing, this soup is very versatile and can go well with many different dishes. For a Mexican-themed meal, serve it with tacos or enchiladas. It also works well as an appetizer to complement dishes like stuffed peppers or roasted vegetables.
If you’re feeling adventurous, try pairing this soup with a crisp white wine like Sauvignon Blanc or Pinot Grigio. The acidity of the wine will complement the spiciness of the soup and bring out its flavors.
Overall, there are many ways to serve and pair your vegetarian green chile soup. Enjoy experimenting with different combinations and finding what works best for you!
Make-Ahead, Storing and Reheating
When it comes to make-ahead and storing options for this Vegetarian Green Chile soup, I’ve got you covered! This recipe is perfect for meal prepping and can be stored in the fridge or freezer for later use.
To make ahead, simply follow the recipe as directed and let the soup cool completely before storing it in an airtight container. You can keep it in the refrigerator for up to 4-5 days, or freeze it for longer storage. If you’re freezing the soup, I recommend dividing it into smaller portions so that it thaws faster when it’s time to reheat.
When you’re ready to enjoy the soup, simply heat it up on the stove over low-medium heat, stirring occasionally until it’s heated through. Alternatively, you can reheat in the microwave, but be sure to stir frequently to ensure even heating.
One tip I like to use for reheating this soup is to add a splash of broth or water while heating it up. This helps prevent the soup from getting too thick and losing its texture. And, because of its soupy nature, this green chili stew serves as a great semi-dip as well! Simply reheat some chips in your oven or microwave and dunk them into this piping hot soup.
Overall, this recipe is a great option if you want to have some flavorful and healthy lunch options prepped beforehand. Just make sure to store them appropriately and follow safe reheating methods!
Tips for Perfect Results
Cooking can be an art and science, balancing flavors and techniques to get the perfect result. As an assistant to a vegan chef, I share some tips for perfect results with this Vegetarian Green Chile Soup Recipe.
1) Use fresh ingredients: Fresh ingredients provide better flavors, colors, and textures. Use fresh garlic cloves, chopped tomatoes, bell peppers, eggplants, potatoes, and green chilies.
2) Cut vegetables evenly: By cutting vegetables to the same size, you ensure they cook evenly. This is especially important if you are using a slow cooker.
3) Sweat the onions: To bring out the sweetness in onions and to help soften them, cook them on medium heat until they are transparent. Add them to the pot before adding broth or water.
4) Toast ground cumin: Toasting spices like cumin releases their essential oils, giving them a deeper flavor. Heat a small skillet over medium heat and toast your cumin for 30-60 seconds before adding it to your soup.
5) Adjust seasoning: Remember that seasoning is crucial in cooking. Taste as you cook and add salt, pepper and other seasonings to taste.
6) Don’t burn garlic: Garlic adds significant flavor to dishes when cooked right. Garlic can quickly burn on high heat or when left too long on heat. To prevent burning garlic mince it finely or use a garlic press and add it closer to the end of cooking time.
7) Blend small batches or blend half smooth– Half pureed soups offer stunning texture variation instead of eating pureed soup all through; set aside portions of vegetables such as chunky potatoes, onions and/or bell peppers and add them back into soup at the end for varying consistency
By following these tips, you’ll be guaranteed restaurant-quality Vegetarian Green Chile Soup that satisfies your cravings while giving your body the nutrients it needs!
Bottom Line
As a vegan chef, I know that it’s not always easy to find delicious and satisfying meat-free meals. That’s why I am excited to share this Vegetarian Green Chile Soup recipe with you. With its hearty combination of eggplant, potatoes, chopped tomatoes, green chilies, bell peppers, and spice blend that includes cumin and Mexican oregano, this soup is sure to satisfy even the heartiest appetites.
What I love about this recipe is its versatility. Not only is it vegetarian-friendly, but it can also be easily adapted to suit different dietary needs by simply omitting or substituting ingredients as necessary. And the beauty of it is that the flavors are so bold and delicious, no one will ever know they’re eating a “healthy” meal.
Whether you’re looking for a cozy Sunday dinner or a warming lunch option for cooler days, this Vegetarian Green Chile Soup recipe is one you’ll want to add to your rotation. So grab your ingredients, fire up your stove or crockpot and get ready to enjoy the umami-packed flavors of chile stew. Once you try it, I guarantee you’ll be hooked!
Vegetarian Green Chile Soup Recipe
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
Instructions
- Put eggplant in colander, salt, and let drain while prepping the other ingredients.
- Saute onion, garlic, and bell peppers with olive oil in a large saucepan (4-5 qt).
- When onion mix has begun to soften, add flour and cook--stirring constantly--for 2-3 minutes.
- Add broth, potatoes, eggplant, tomatoes, chilis, cumin, and salt and pepper.
- 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.
- Garnish with shredded cheddar and serve with warm tortillas.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.