Zucchini, Corn and Black Bean Soup

Makes 4 servings or 8 cups

Macros: 276 cal, fat 4g, carbs 54g, protein 11g, fibre 11g

Ingredients:

1 32-oz. carton unsweetened, unflavoured almond milk

2 cups ½-inch pieces peeled russet potatoes

½ cup chopped onion

½ cup chopped celery

2 cloves garlic, minced

2 cups fresh corn

1 15-oz. can no-salt-added black beans, rinsed and drained

1 medium zucchini, quartered lengthwise and cut into ¼-inch slices

1 teaspoon snipped fresh thyme

2 tablespoons sherry vinegar

Sea salt and freshly ground black pepper, to taste

Directions:

In a 4-qt. Dutch oven combine almond milk, potatoes, onion, celery, and garlic.

Bring to boiling; reduce heat. Simmer 10 to 12 minutes or until potatoes are tender, stirring occasionally.

Stir in corn, beans, zucchini, and thyme. Return to boiling; reduce heat. Simmer 10 minutes or until zucchini is tender. Stir in vinegar and season with salt and pepper.

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