Friday of Meatless Meal week was another day game with its accompanying dinner schedule challenge. Soup works well on these nights…something you can throw together in the afternoon and heat up when you get home after the game.
Since we are still on Meatless Meal week I found a recipe for a very healthy minestrone soup with a southwestern flair on the American Institute for Cancer Research website. This Mexistrone Soup (see recipe below) was quick to make, and after sitting in the refrigerator for a few hours while we were at the game, had a very rich flavor with a nice bite. Good, easy and healthy dinner. What could be better? Oh yea, a nice win by Doherty.
- 1 Tbsp. canola oil
- 1 medium onion, diced
- 1 carrot, sliced
- 1 large garlic clove, finely chopped
- 1 small zucchini, halved lengthwise and sliced
- 1 cup frozen corn
- 1 cup black beans, rinsed and drained
- 1 cup pinto beans, rinsed and drained
- 1 can (14.5 ounces) stewed tomatoes with jalapeños
- 2 tsp. dried oregano
- 1 tsp. dried basil
- 1 1/2 cups spicy tomato juice (I simply added Tabasco to plain tomato juice)
- Freshly ground black pepper
- 1 cup corn chips for garnish
- Handful of cilantro
- Heat the oil in a medium Dutch oven over medium-high heat.
- Sauté onion and carrot 3 minutes.
- Add garlic and squash. Cook, stirring, 2 minutes.
- Add corn, black and pinto beans, stewed tomatoes with their liquid, oregano and basil. Pour in juice, and 1/2 cup water.
- Bring mixture to a boil and simmer 5 minutes.
- Season to taste with pepper and serve with corn chips and cilantro