ZUCCHINI BLACK BEAN SOUP

ZUCCHINI BLACK BEAN SOUP

Serving Size: 3-4

I N G R E D I E N T S

• 1 CUP dried black beans from the Plant Protein Add-On, soaked over night

• 1 medium onion, diced

• 3 small zucchini, chopped into 1 inch pieces

• 3 small carrots, diced

• 2 CLOVES garlic

• 1 TBSP oregano, chopped finely

• Olive oil

• 1 TSP chili powder from Hayshaker Farm

• 1/2 TSP cumin

• 5 SHAKES cayenne pepper from Hayshaker Farm

• 1/2 lime

• Salt and pepper

• Optional for serving: Chopped green onions, parsley, cotija cheese from Lake Wolf Creamery, sour cream, white rice

P R O C E S S

1. Cook the soaked black beans with olive oil on a low boil for roughly 1 hour or until soft (this depends on the size and age of the beans). Softer beans tend to be easier to digest :-) Strain off excess liquid.

2. In a soup pot, sauté the onion with olive oil over medium heat until translucent. Add the zucchini, carrots, and garlic and sauté for roughly 4 more minutes until slightly browned. Sprinkle with salt and pepper.

3. Add the oregano, black beans, 2 cups of water, and spices. Simmer for roughly half an hour.

4. Add the juice of 1/2 lime and add salt and pepper to taste. Enjoy!