This is an old favorite that i revived as a vegetarian option for a catered event this past weekend. I had forgotten how good it was and since it is chili weather, thought I should share. Dont be afraid of the long list of ingredients. Most of them are in your pantry already and the payoff is a GREAT vegetarian soup with a real depth of flavor. Let me know how it works for all! Specials thanks to my sister Tanya for this recipe (and congratulations on your engagement!)
a great tip: serve in chinese to-go boxes with jalapeno cornbread
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