Zucchini, Corn, and Black Bean Soup

Zucchini, Corn, and Black Bean Soup

Showcase your farmers market finds in this colorful Zucchini, Corn, and Black Bean Soup, which features a luscious almond milk–based broth and mouthwatering medley of unexpected flavors

INGREDIENTS

• 1 32-oz. carton unsweetened, unflavored 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

INSTRUCTIONS

1. 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.
2. 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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