Use File/Print from your browser menu to print Zesty Mexican Soup Make a pot of black beans the day before. I soak mine in cold water for an hour then rinse well put in a crock pot with salt and pepper and let simmer all day. Beans are a great food to have in the frig for a quick heat and serve meal served with hot corn tortillas on the side. Very cost effective and good for you! This spicy vegetable soup is full of flavor, and easy to prepare. Using the Healthy Sauté method of cooking makes this recipe healthier without heated oils or compromising taste. It is a great way to get many vegetables into one meal and will keep for a few days. It actually gets better with time, so feel free to make a big batch to have around. It is a perfect quick meal on a cool day. Prep and Cook Time: 40 minutes Ingredients: 1 medium onion minced 4 medium cloves garlic, chopped 2 TBS red chili powder 3 cups + 1 TBS chicken, or vegetable broth 1 small to medium yellow bell pepper diced 1/4 inch pieces 1 small summer squash diced 1/4 inch pieces 1 cup finely chopped collard greens 1-2 cups diced tomatoes 2 cups cooked black beans 1 cup frozen yellow corn 1/4 diced Jalapeno pepper 1 tsp dried oregano 1 tsp cumin 1/4 cup chopped pumpkin seeds 1/2 cup chopped fresh cilantro salt and pepper to taste Heat 3 TBS broth in a medium soup pot. Healthy Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often. Add red chili powder, mix in well. Add broth, zucchini, collard greens and tomatoes. Cook for another 5 minutes. Add beans, corn, green chili, oregano, and cumin. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium low and simmer uncovered for 15 minutes longer. (Simmering uncovered enhances the flavor) When done cooking, add chopped cilantro, salt and pepper to taste. Serves 6 This recipe provided courtesy of Fresh Abundance! www.freshabundance.com 509-533-2724