This hearty, warm soup made with nutritious veggies, fiber, and protein is perfect for a weeknight or weekend dinner. Serve it with whole grain dinner rolls or just eat it alone. The recipe makes 4 large bowls.

Ingredients:

1 teaspoon olive oil

6 garlic cloves, minced

1 large onion, minced

1 tsp. cumin-coriander powder

1 tsp paprika powder

1 tsp turmeric powder

2 cups finely chopped tomatoes, with the juice 

8 cups vegetable broth 

1⁄2 tsp salt

Black pepper to taste 

2 carrots diced (small cubes)

1 medium zucchini, diced (small cubes)

2 cups frozen fire-roasted corn or fresh corn kernels

2 cups cooked black beans. If you want you can take low sodium canned ones well drained

chopped cilantro to garnish

1 tablespoon sour cream to garnish

1 tablespoon shredded cheese to garnish

Method:

1) In a large soup pot, heat olive oil over medium heat.

2) Sauté the garlic, & onion for 10 minutes, stirring often.

3) Add tomatoes with juices, vegetable stock, salt, paprika powder, turmeric powder & pepper, and bring to a boil.

4) Add black beans, corn and cook for 15 minutes.

5) Now add carrots and zucchini, cook 5-10 minutes until veggies are tender, not mushy.

6) To thicken the soup, remove 2 cups stew from the pot and puree (wait till it is slightly cooled) in a blender or food processor, and return it to the pot.

7) Top each bowl, garnish with cilantro, sour cream, cheese and serve.