Zucchini, Corn and Black Bean Soup
Makes 4 servings or 8 cups
Macros: 276 cal, fat 4g, carbs 54g, protein 11g, fibre 11g
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
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.