A colorful spicy soup with a Southwestern flair.
Author: American Institute for Cancer Research
Serves: 6 person(s)
Preparation Time: 10 mins
1 medium onion, diced
1 carrot, sliced
1 large garlic clove, finely chopped
1 small zucchini, halved lengthwise and sliced
1 cup free yellow corn (no salt added), frozen or canned, rinsed and drained
1 cup cooked black beans, rinsed and drained
1 cup cooked pinto beans, rinsed and drained
1 can (14.5 oz) stewed tomatoes with jalapeños (reserve the liquid)
2 tsp dried oregano
1 tsp dried basil
1 1/2 cup spicy tomato juice
1 freshly ground black pepper, to taste
1 cup corn chips, lightly crushed, for garnish (optional)
Add corn, black and pinto beans, stewed tomatoes with their liquid, oregano and basil. Pour in juice, and 1/2 cup water. Bring mixture to a boil and simmer 5 minutes. Season to taste with pepper and garnish with corn chips, if using.
Soup can be made ahead and refrigerated for up to 2 days.
Note: Nutrition information includes the corn chips.
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