10 minute southwest veggie soup

I want to eat more vegetables. I try to eat more vegetbles. And I love meat. I need protein with every  meal or I’m looking for cookies an hour after dinner. This weekend I wanted a meal, fast, and ended up with this tasty soup.

10-Minute Southwest Vegetable Soup

Cumin is clutch


2 cups Black Bean Soup (either pureed or not)
1 – 8 oz. can yellow corn, in water
1 -15 oz. stewed tomatoes (Italian or other flavored style)
1/2 bag frozen diced peppers
1 tsp. garlic powder
1 tsp. cumin
1 dash of paprika

Drain 75% of the liquid from the can of stewed tomatoes. Combine all ingredients in one pot over medium-low heat. Bring to a simmer for 5 minutes, stirring occasionally.  I served it over 90-second brown rice, and would recommend a dollop of plain yogurt or sour cream on top too.

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