All the vegetables I could find on the counter and in the crisper quickly simmered in a spicy red wine-tomato sauce flavored with cinnamon and cocoa. —Alyce Morgan
Crushed Red Pepper
Each: Carrots and Celery stalks, sliced
Kosher salt and fresh-ground pepper
Garlic cloves, minced
Each: Red and yellow bell peppers, diced
Eggplant, peeled and diced
Red Potatoes, small, diced
Chili Powder (I used Penzey's medium.)
Each: Dried Oregano and Dried Basil
Each: Red wine and water
28-ounce cans Tomatoes, chopped
Each: 15-ounce Can Chickpeas and Black Beans, drained
Each: Small zucchini, yellow squash, and crown of broccoli, large dice
Red wine vinegar
Limes, quartered, for garnish
Tortilla Chips, garnish
In This Recipe
Heat olive oil and crushed red pepper over medium flame in a 10-quart soup pot for one minute. Add onions, celery, carrots, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes or until softening. Add garlic, bell peppers, eggplant, mushrooms, and potatoes. Season with chili powder, oregano, and basil. Cook, stirring, for 10-15 minutes or until nearly tender. Add wine and stir up bits at the bottom of the pot.
Add water, vegetable broth, and tomatoes. Season with cinnamon, cocoa, and mustard; stir well. Stir in chickpeas, beans, zucchini, yellow squash, and broccoli. Bring to a boil, reduce to simmer, and cook another 5 minutes or until squashes and broccoli are just becoming tender. Add wine vinegar and sugar. Taste and adjust seasonings. Serve hot garnished with lime wedges and tortilla chips.
Note: Gluten-Free--Check labels for spices, tomatoes, vegetable stock, beans, mustard, vinegar, and tortilla chips before using.