Ingredients
1 Tbsp. Canola oil
1 medium onion, diced
2 carrots, sliced
1 large garlic clove, finely
chopped
2 small zucchinis, sliced
1 can corn, rinsed and drained
1 can black beans, rinsed and
drained
1 can pinto beans, rinsed and
drained
1 can diced tomatoes with liquid
(can use diced tomatoes with chilies, or Mexican stewed tomatoes)
2 tsp dried oregano
2 tsp dried basil
2 tsp Latino spice blend (see
below)
1 small can spicy tomato juice
2-3 cups canned tomato juice
1 ½ cup vegetable broth (can also use chicken broth)
1/4 cup fresh cilantro, chopped
Directions- Heat the oil in a large pot. Sauté the onion and carrots for 3 minutes. Add garlic and zucchini. Cook, stirring 2 minutes. Add corn, black and pinto beans, tomatoes (with liquid), oregano, basil and Latino spice blend. Add tomato juices and vegetable broth. Bring mixture to a boil and simmer 5 minutes. Add cilantro, allow to simmer 1-2 minutes. Season to taste with salt and pepper, serve with Parmesan or Cotija cheese.
Try adding a diced red pepper with
the zucchini or 1/2 cup small cooked
pasta at the end.
Latino Spice Blend-
From USU Food $ense, *Spice it Up handout
½ tsp garlic powder
¼ cayenne
½ tsp onion powder
½ tsp cumin
½ tsp cilantro
1 tsp coriander
Makes 1 ¼ Tablespoon
