Name: Incredibly Easy Spring Vegetarian Chili Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 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; Chopped fresh cilantro; Sliced avocado; Toasted pumpkin seeds

Easy Spring Vegetarian Chili Soup Recipe

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Is there anything better than diving into a big bowl of soup packed with fresh spring veggies? I think not! This Easy Spring Vegetarian Chili Soup Recipe is seriously bursting with flavor, and it’s actually pretty good for you too. I kinda stole…erm, *adapted* it from a soup I used to get at Nordstrom, believe it or not. They had this amazing veggie chili, and I just HAD to recreate it at home. After a few tries (and a few “oops, too spicy!” moments), this version is my absolute fave. It’s healthy, it’s easy, and trust me, it’ll become a regular in your kitchen, too!

Why You’ll Love This Easy Spring Vegetarian Chili Soup Recipe

Okay, listen up, because you’re about to discover your new go-to soup! Seriously, this Easy Spring Vegetarian Chili Soup Recipe is just *chef’s kiss*. Why? Let me tell ya:

Quick and Easy

I’m all about those recipes that don’t take ALL day, ya know? This one? Ready in under an hour! Perfect for those crazy weeknights when you just need something yummy, fast.

Bursting with Spring Flavors

Forget boring soups! This Easy Spring Vegetarian Chili Soup Recipe is packed with fresh zucchini, sweet corn…it’s like a garden party in your bowl! You can practically taste the sunshine, I swear.

Healthy and Nutritious

Want something that tastes good *and* is good for you? This is it! Loaded with veggies and plant-based protein, this Easy Spring Vegetarian Chili Soup Recipe is a total win-win. Plus, it’s vegetarian, so everyone can enjoy!

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Ingredients for Your Easy Spring Vegetarian Chili Soup Recipe

Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Easy Spring Vegetarian Chili Soup Recipe. Don’t skimp on the fresh stuff, it makes all the difference! You’ll want:

3 tablespoons extra-virgin olive oil (the good stuff!)
1 medium yellow onion, diced
1 large red bell pepper, diced (adds a nice sweetness!)
2 medium zucchini, unpeeled, cut into quarter-moons
2 small ribs celery with leafy tops, chopped
4 garlic cloves, finely chopped, pressed, or grated (I like to grate mine!)
2 teaspoons adobo sauce from canned chipotle chiles (or 3/4 tablespoon ground chipotle powder)
3/4 tablespoon chili powder (any heat level, your call!)
1 teaspoon ground cumin
Pinch of crushed red pepper flakes (optional, for a little kick!)
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
Chopped fresh cilantro (for garnish!)
Sliced avocado (also for garnish!)
Toasted pumpkin seeds (yep, garnish again!)

Ingredient Notes and Substitutions

Okay, a quick word on a couple of these. The adobo sauce? That’s the sauce the chipotle peppers come in – it gives a smoky depth. If you can’t find it, chipotle powder works just fine. And if you’re strictly vegan, just double-check your veggie stock to make sure it’s truly veggie! Easy peasy!

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How to Prepare This Easy Spring Vegetarian Chili Soup Recipe

Alright, let’s get cooking! This Easy Spring Vegetarian Chili Soup Recipe is super straightforward, I promise. Just follow these steps, and you’ll be slurping up a delicious bowl of veggie goodness in no time!

Step-by-Step Instructions for the Easy Spring Vegetarian Chili Soup Recipe

First, grab your biggest soup pot and heat up the olive oil over medium heat. Then, toss in the diced onion, bell pepper, zucchini, and celery. Cook it all up, stirring now and then, until the veggies start to soften and get all nice and shiny – should take about 10 minutes.
Next, stir in that garlic (don’t burn it!), adobo sauce (or chipotle powder), chili powder, cumin, and red pepper flakes (if you’re using them, you spicy thing!). Give it a good mix, season with black pepper, and cook for another 2-3 minutes. Keep stirring so the spices get all fragrant and toasty, but watch out the garlic doesn’t brown too fast!
Okay, now dump in the corn kernels, crushed tomatoes, kidney beans (drained and rinsed, of course!), stock (or water), and salt. Crank up the heat until it gently boils, then turn it back down and let it simmer, without a lid, for 10 minutes.
Finally, stir in the thyme and honey. Let it simmer for another 10-15 minutes so all those amazing flavors can get to know each other. Give it a taste and add more salt and pepper if it needs it.
Ladle that gorgeous soup into bowls and go crazy with the toppings – cilantro, avocado, pumpkin seeds…whatever makes your heart sing! Serve it up hot and enjoy!

Tips for Success with Your Easy Spring Vegetarian Chili Soup Recipe

A few little things to keep in mind: Don’t overcook the zucchini, nobody likes mushy zucchini! And taste as you go, adjusting the spices to your liking. If you like it hot, add more chili powder or red pepper flakes. If you’re spice-averse, go easy on ’em! This Easy Spring Vegetarian Chili Soup Recipe is all about making it your own!

Variations on the Easy Spring Vegetarian Chili Soup Recipe

Okay, so you’ve made the basic Easy Spring Vegetarian Chili Soup Recipe – awesome! But hey, let’s get creative! Soup’s super forgiving, so don’t be afraid to play around. Wanna use black beans instead of kidney beans? Go for it! How about adding a handful of spinach or kale in the last few minutes for extra greens? Yum! And spices? Oh man, the possibilities! A dash of smoked paprika can add a whole new dimension. Seriously, have fun and make it *your* perfect bowl!

Serving Suggestions for Your Easy Spring Vegetarian Chili Soup Recipe

So, you’ve got this amazing bowl of Easy Spring Vegetarian Chili Soup Recipe…what to serve with it? I’m a big fan of crusty bread for dipping, like a sourdough or baguette. But cornbread is also AMAZING with chili! And if you’re feeling extra virtuous, a simple side salad with a light vinaigrette is a great way to round out the meal. Honestly, though, this soup is so flavorful, it’s pretty darn perfect all on its own!

Storing and Reheating Your Easy Spring Vegetarian Chili Soup Recipe

Got leftovers? Lucky you! This Easy Spring Vegetarian Chili Soup Recipe actually tastes even BETTER the next day, after all the flavors have had a chance to meld. Just pop it into an airtight container and stash it in the fridge for up to 3-4 days. When you’re ready for round two, you can reheat it on the stovetop over medium heat, or zap it in the microwave. Easy peasy!

Frequently Asked Questions About This Easy Spring Vegetarian Chili Soup Recipe

Got questions? I got answers! Here are a few things folks often wonder about this Easy Spring Vegetarian Chili Soup Recipe:

Can I make this Easy Spring Vegetarian Chili Soup Recipe vegan?

Absolutely! Just make sure you’re using vegetable broth (some can sneak in chicken broth!). Also, that little bit of honey? Swap it out for maple syrup or agave. Boom! Vegan Spring Vegetarian Chili Soup achieved!

Can I freeze this Easy Spring Vegetarian Chili Soup Recipe?

Yep! This soup freezes like a dream. Just let it cool completely, then pour it into freezer-safe containers (leaving a little room at the top, since liquids expand when frozen). It’ll keep in the freezer for up to 3 months. To thaw, just pop it in the fridge overnight, or use the defrost setting on your microwave. Easy peasy!

How can I adjust the spice level in this Easy Spring Vegetarian Chili Soup Recipe?

Spice it up, or tone it down – it’s all good! If you’re a heat-seeker, add more chili powder, a pinch of cayenne pepper, or even a finely chopped jalapeño. If you’re spice-averse, skip the crushed red pepper flakes, and start with less chili powder, tasting as you go. Remember, you can always add more, but you can’t take it away!

Nutritional Information for Easy Spring Vegetarian Chili Soup Recipe

Okay, folks, let’s talk numbers! Now, I gotta be straight with you: the nutrition info for this Easy Spring Vegetarian Chili Soup Recipe is just an estimate. It really depends on the exact brands and ingredients you use, ya know? So, don’t take this as gospel, but it’ll give you a general idea! Just remember, yummy food is the goal, not obsessing over every calorie!

Enjoyed This Easy Spring Vegetarian Chili Soup Recipe?

Hey, did you love this Easy Spring Vegetarian Chili Soup Recipe as much as I do? Let me know in the comments! And don’t forget to give it a rating and share it with your friends – soup’s better when it’s shared, right?