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zucchini, corn, and black bean soup
4.3
(3)
Recipe Saved
Recipe Saved
Prep Time: 20 minutes
Total: 40 minutes
Ingredients
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Instructions
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Step 1
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.
Step 2
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.
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