This spicy vegetable soup is full of
flavor, and easy to prepare, and is the perfect addition to your Healthiest Way
of Eating. It's a great way to incorporate a variety of vegetables into on meal
and it actually gets better with time.
Prep and Cook Time: 40 minutes
Ingredients:
- 1 medium onion, minced
- 4 medium cloves garlic, chopped
- 2 TBS red chili powder
- 3 cups + 1 TBS chicken or vegetable broth
- 1 small to medium green bell pepper, diced into 1/4-inch pieces
- 1 small zucchini, diced into 1/4-inch pieces
- 1 cup finely chopped collard greens
- 1 15 oz can (BPA free) diced tomatoes
- 2 cups or 1 15 oz can (BPA free) black beans, rinsed
- 1 cup frozen yellow corn
- 1 4 oz can (BPA free) diced green chili
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/4 cup chopped pumpkin seeds
- 1/2 cup chopped fresh cilantro
- salt and pepper to taste
Directions:
1.
Heat 1 TBS
broth in a medium soup pot. Healthy Sauté onion, garlic, and green peppers in
broth over medium heat for about 5 minutes, stirring often.
2.
Add red
chili powder and mix in well. Add broth and tomatoes. Cook for another 5
minutes and add beans, corn, green chili, oregano, and cumin.
3.
Bring to a
boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer
uncovered for 10 minutes longer.
(Simmering uncovered enhances the flavor.)
4.
Add
zucchini and collard greens and cook for 5 more minutes. Add chopped cilantro,
pumpkin seeds, salt, and pepper.