1 tsp canola oil
1 sweet yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, chopped
1 carrot, chopped
...1 medium sweet potato, peeled and chopped
1 cup frozen corn
1 (14 1/2 oz) can of whole tomatoes
1 (14 1/2 oz) can of veggie broth
2 c water
1/2 tsp pepper
1/4 tsp salt
1/8 - 1/4tsp cayenne
1 (15 oz) can of black beans, rinsed and drained
Heat oil in Dutch oven (or large stock pot) over medium-high heat. Add onion, garlic, red pepper and carrot and cook, stirring frequently until veggies are tender. Stir in sweet potato and corn. Drain tomatoes, reserving the liquid Chop tomatoes. Add tomatoes and reserved liquid. Stir in broth, water, salt and pepper. Heat to a boil, reduce heat and simmer about 20 minutes or until sweet potatoes are tender. Stir in beans and cook 5 minutes.
1 sweet yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, chopped
1 carrot, chopped
...1 medium sweet potato, peeled and chopped
1 cup frozen corn
1 (14 1/2 oz) can of whole tomatoes
1 (14 1/2 oz) can of veggie broth
2 c water
1/2 tsp pepper
1/4 tsp salt
1/8 - 1/4tsp cayenne
1 (15 oz) can of black beans, rinsed and drained
Heat oil in Dutch oven (or large stock pot) over medium-high heat. Add onion, garlic, red pepper and carrot and cook, stirring frequently until veggies are tender. Stir in sweet potato and corn. Drain tomatoes, reserving the liquid Chop tomatoes. Add tomatoes and reserved liquid. Stir in broth, water, salt and pepper. Heat to a boil, reduce heat and simmer about 20 minutes or until sweet potatoes are tender. Stir in beans and cook 5 minutes.
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