Contributed by: Donna Michele
Ingredients
- 1 large sweet onion
- chopped 3 cloves garlic minced
- 1Tbsp. extra virgin olive oil
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 2 giant zucchini, chopped
- 5 large tomatoes skinned seeded and chopped
- 3 cups or 5 or 6 ears of corn, roasted
- 1 can black beans, drained
- 1 – 2 cans chopped tomatoes with green chilies (to taste), or like amount of salsa
- 1 large container organic vegetable broth
- Fresh cilantro or crushed coriander
Directions In large stock pot saute onions and garlic in olive oil until onion is transparent. Add all other ingredients, top with stock and enough water to cover. Simmer ‘til thick and tender. Taste and season with salt, pepper, hot sauce or spices to taste *I like this served over brown rice or quinoa, with corn chips (as a dip), or just as stew with cornbread. Great topped with Yumm sauce when served over grains, top with any of: shredded cabbage, shredded carrots, flakes of nori and edamame with Asian salad dressing. Or try shredded (2%)cheese, (low fat) sour cream, cilantro, salsa, and/or avocado and the Yumm Sauce recipe. Really pretty served in glass bowls or mugs because of the colored layers.
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