Source: Forks Over Knives | Makes: 8 cups | Time: 40 min
Changes
Used more corn
Used more zucchini
Used dry thyme and less of it
Used white wine vinegar instead of sherry vinegar
Ingredients
1 32-oz. carton unsweetened, unflavored almond milk
2 cups ½-inch pieces peeled russet #potatoes
½ cup chopped onion
½ cup chopped celery
2 cloves garlic, minced
3 cups fresh #corn
1 15-oz. can no-salt-added black #beans, rinsed and drained
2 medium #zucchini, quartered lengthwise and cut into ¼-inch slices
1/2 tsp dry thyme
2 tbsp sherry vinegar
S&P, to taste
Instructions
In a 4-qt. Dutch oven combine almond milk, potatoes, onion, celery, and garlic. Bring to boiling; reduce heat. Simmer 10 to 12 minutes or until potatoes are tender, stirring occasionally. Stir in corn, beans, zucchini, and thyme. Return to boiling; reduce heat. Simmer 10 minutes or until zucchini is tender. Stir in vinegar and season with salt and pepper.
Journal
Food & Drink
2 glasses of water
2 cups of coffee
Saag toast
1 beer
Pulled pork sandwich (oops)
Potato salad
Potato chips
2 glasses of wine
Tonight's soup
Exercise
30 min strength training (core)
3.5 mile hike
11,600+ total steps