Accidental Vegetarian Black Bean Soup
Healthy black bean soup with corn, red peppers, zucchini and onions. The corn and red peppers give the soup a nice balance to the kick from the cumin and hot sauce.
Primary Method: In a heavy pot, saute, simmer
|2 tbsp • Olive oil|
|1 tbsp • Oregano|
|Black pepper as needed|
|Red pepper flakes as needed|
Heat olive oil with oregano, black pepper (and red pepper if desired) on high heat.
|1 cup • Red pepper • diced|
|1 cup • Onion - medium • diced|
|1 cup • Zucchini • diced|
Saute red pepper, onion and zucchini in infused olive oil.
|1.5 tsp • Garlic powder|
|2 tsp • Cumin|
|5-7 dash to taste • Frank's Hot sauce|
|1 cup • Corn kernels frozen • thawed|
Add garlic, cumin, and hot sauce after 2 min. Add corn (if frozen). Lower heat and sautee for 5 minutes.
|2 can • black beans - canned • drained|
|3-4 cup • Vegetable stock|
Add black beans and broth.
Bring to boil; reduce heat. Simmer, covered, about 10 minutes.
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