| Ingredients | Quantity |
|---|---|
| Avocado Oil | 3 tbs |
| Onion ( yellow) | 1 medium |
| Sweet Potatoes | 2 small peeled and cut into desired shape |
| Frozen corn | 1 small package |
| Garlic | 5 cloves minced |
| Fire roasted diced- Muir Glen tomatoes | 2 28oz cans |
| Zucchini | 1 medium diced |
| Black Beans | 1 can rinsed and drained |
| Dry Bulgar | 1/2 cup |
| Kale | 1-2 cups ( fresh or frozen) |
| Fresh Cilantro | 1/3 cup chopped |
| Vegetable broth | 4 cups |
| Water | 2 cups |
| Cayenne | pinch *optional |
| Cumin | 1 TBSP |
| Chili Powder | 1 TBSP |
Directions:
- Warm the olive oil in a large soup pot over medium heat. Once the oil is simmering, add the chopped onion and garlic and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 5-6 minutes,
- Add the zucchini and diced sweet potatoes.
- Add the cumin, cayenne, and chili powder
- Cook until fragrant while stirring frequently, about 1-2 minutes. Add the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Add bulgur, broth, and water.
- Add fresh cilantro, kale, black beans (drained), and Season with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to simmer.
- Cook for 20 minutes to 1 hour. The longer the soup sits and simmers, the better it tastes ( Diane's tip).
- When the flavor is just right, remove the pot from heat. Stir in 1 teaspoon lime juice.
- Serve & Enjoy!
Tips & Tricks:
Feel free to add different types of beans to really spice it up! We love using a bag of frozen vegetables when we are short on time. It makes the soup quick, and easy. We don't have to wash and chop 4 different types of vegetables. Remember, if you can't get it fresh, frozen is just as good. Go for what is on sale and in season. We love making this on Sunday and having it for the whole week. This makes dinner/lunch easy, quick, and healthy during the week. Soups are fantastic for those days you have so much to get done and cooking isn't really something you have time for. Set it on simmer, let it cook, and go do all the other items on your to-do list!
Vegan toppings:
- Go Veggie Mozzarella shreds
- Avocado Slices
- Tortilla chips
- Tofutti Sour Cream
Did you try this recipe?
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Drop us a comment/question and let us know! At FIT2AT we truly care.
As always, stay well.
Love,
Diane & Stevie
