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Categories:
olive oil onion garlic red bell pepper stalks celery corn green chilies black beans carrots zucchini water vegetable bouillon granules cumin cilantro
Viewed: 37 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 garlic clove, minced
- 12 cup red bell pepper, diced
- 2 stalks celery, chopped
- 1 (15 1/2 ounce) can corn, drained
- 1 (4 1/2 ounce) can diced green chilies
- 1 (15 1/2 ounce) can black beans, drained and rinsed
- 3 medium carrots, peeled and diced
- 1 medium zucchini, chopped
- 6 cups water
- 3 tablespoons vegetable bouillon granules
- 1 tablespoon cumin
- 14 cup cilantro, chopped
Method
- Heat oil in a large pan on medium high.
- Add onion, garlic, celery, and pepper.
- Saute until onions are soft and translucent.
- Add water and all remaining ingredients except zucchini and cilantro.
- Bring to boil, reduce heat.
- cover and simmer 10, or until carrots are tender.
- Add remain ingredients, cover and simmer 10 minutes more.
- Serve hot with tortilla chips and shredded cheese.
