Pour in a stew pot:
6 C Vegetable broth
1 15 oz can Black Beans
1 15 oz can Corn
1 Yellow squash cut up
1/2 C Carrot shreds
1 TBS dried Onion
1/2:tsp minced Garlic
Salt and Pepper to taste
Dash each of Chili powder
Cumin
Parsley
Majoram
Basil
Oregano
Thyme
Bring to a boil. Lower to a simmer. Simmer 20 min.
Add in a handful of Tinkyada rice pasta and cook until tender.
Pairs nicely with Avocado and Polenta.
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