Ingredients
- 2-3 tbsp.|Olive oil
- 1/4 tsp.|Red pepper flakes
- 2|Zucchini's cut into 1/4" slices
- 1|Medium red bell pepper diced
- 1|Diced onion
- 2|Cloves of minced garlic
- 1/2 cup|Diced carrots
- 1/2 cup|Diced celery
- 1 28 oz|Roasted diced tomatoes
- 1 cup|Salsa
- 2 cup|Veggie broth
- 1 1/2 tsp.|Cumin
- 1/2 cup|Black olives
- 1 can|Red kidney beans drained
- 1 can|Black beans, drained
- 1 can|Garbanzo beans, drained
- |Garnish with Cashews, shredded cheese, and sprouts
Steps
1
In a large Dutch Oven, heat olive oil and add red pepper flakes sauté zucchini, pepper, onions, garlic, celery, carrots until crisp tender.
2
Stir in roasted tomatoes, salsa, vegetable broth and cumin.
3
Bring to boil reduce heat and simmer for approx. 20 minutes, stir in olives and beans.
4
Simmer until heated through. Garnish with Cashews and cheese ( sprouts if desired)