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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A medley of corn, soybeans and fresh vegetables comprises this easy-to-make satisfying meal in a bowl. From Vegetarian Times. Ingredients:
1 tablespoon vegetable oil |
1 large onion, chopped |
1 jalapeno pepper, seeded and finely chopped |
1 garlic clove, minced |
3 cups low sodium vegetable broth |
1/2 teaspoon dried oregano |
1 small zucchini, sliced 1/2-inch thick |
1 1/2 cups cooked black soybeans or 1 1/2 cups other beans |
1 cup tomato, chopped (fresh or canned) |
2 tablespoons fresh lime juice |
4 tablespoons cheese, shredded (jack or other) (optional) |
4 teaspoons cilantro, chopped (optional) |
2 cups tortilla chips |
hot sauce (to garnish) (optional) |
Directions:
1. In large saucepan, heat oil over medium-high heat.
2. Add onion, jalapeno and garlic and cook, stirring often, about 4-5 minutes or until onion is slightly soft.
3. Add broth, oregano, zucchini, beans and tomatoes.
4. Cook, stirring occasionally, until zucchini is almost soft, about 3 minutes. Stir in lime juice.
5. Ladle soup into bowls and top each serving with some cheese and cilantro if using; top with tortilla chips.
6. Serve hot with hot sauce on the side.
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