Zucchini, Corn, and Black Bean Soup

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

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