Zucchini, Corn, and Black Bean Soup

Name: Zucchini, Corn, and Black Bean Soup
Prep time: 20 min
Total time: 40 min
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; 2 cups fresh corn; 1 15-oz. can no-salt-added black beans, rinsed and drained; 1 medium zucchini, quartered lengthwise and cut into ¼-inch slices; 1 teaspoon snipped fresh thyme; 2 tablespoons sherry vinegar; Sea salt and freshly ground black pepper, to taste

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Prep Time: 20 minutes

Total: 40 minutes

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.

Zucchini, Corn, and Black Bean Soup

Prep Time: 20 minutes

Total: 40 minutes

Ingredients

Instructions

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