Ancho Chili Vegetable Soup
2 tablespoons olive oil
1 medium onion, chopped
2 ancho chilies, dried and diced
1 teaspoon cumin
28 ounces crushed tomatoes
5 cups vegetable stock
pinch of cayenne powder
4 cloves roasted garlic, minced
1 large zucchini, chopped
1 1/2 cups cauliflower, chopped
3 medium potatoes, chopped
12 ounces black beans, drained and rinsed
1. Heat oil in large stock pot over medium heat. Saute onion and chilies together for about 7 minutes, add cumin and saute a couple more minutes.
2. Add crushed tomatoes and vegetable stock and bring to a boil. Add the cayenne, garlic, and your veggies/beans.
3. Let it boil about 20 more minutes on medium, then reduced heat to low for another 20 minutes or so.
Source of recipe: This soup was created out of my love for spicy soup (and a need to clean out my refrigerator), with a little inspiration from the Ancho Lentil Soup recipe in Veganomicon.