This past weekend was great - It rained all weekend and for Dallas that was something unexpected after such a long hot summer with barely any rain to wet the ground. The combination of cooler weather and rain was such a treat it made me crave some soup. Grab a book and snuggle on the couch!
Here is a quick and easy hearty soup that you can throw together in less than 30 minutes! All you need are some essential pantry items and this can be made quickly without a lot of effort which is perfect for when you come in from work and need something hearty and quick. I was surprised that my son enjoyed it so much. More ways to get more vegetables into a teenager without them realizing what your doing!
I just happened to have some cooked quinoa in the refrigerator that needed to be used up so I added it to the bottom of the bowl and then put the soup over the top. So this was a really filling soup.
Fire Roasted Black Bean & Veggie Soup
1 Can Black Beans, Drained
32 oz Chicken, Vegetable or Beef Stock
12 oz Fire Roasted Picante Sauce
1 Zucchini Diced
1 Squash Diced
1/2 Cup Cilantro, Chopped
1/4 Cup Red Onion Diced Fine (garnish)
Tofutti Sour Cream (Dairy Free Sour Cream)
Himalayan Pink Sea Salt (to taste)
Black Pepper (to taste)
In a sauce pan, add black beans, stock, fire roasted picante sauce and diced zucchini and squash. Bring to a low simmer and cover. Cook for 20 minutes or until zucchini and squash are cooked. Season with salt and pepper to taste.
Serve with a dollop of Tofutti sour cream, chopped cilantro and diced red onions.
Pick up these items for a quick and meal anytime.