Spicy Bean & Vegetable Soup

Spicy Bean & Vegetable Soup

Text and Photo by Jac Kyles Baker 

Makes 1 to 2 servings

Ingredients

1/2 cup frozen broccoli florets, chopped

1/2 small onion, chopped

1/2 cup frozen corn

1/4 cup carrots, diced small

2 tsp dried parsley

2 tsp vegetable oil

1 cup canned spicy beans, undrained*

1/2 cup water

Preparation

In a microwave safe bowl, microwave all vegetables on HIGH 2 minutes, covered.  Carefully remove bowl from microwave and drain water from vegetables.

Add oil, dried parsley and salt to taste to vegetables.  Microwave on HIGH for 30 seconds.  Set aside.

In a separate microwave safe bowl, microwave undrained beans  and water on HIGH 2 minutes, covered.  

Carefully remove bowl from microwave. Add the cooked vegetables and stir.  Salt and pepper to taste. Microwave on HIGH 1 minute or until hot.

Carefully remove bowl from microwave. Stir soup. Serve immediately.

Cook's Notes

*If spicy canned beans are not available, use red beans and increase water or broth to 1 1/2 cups.  Add 1/4 tsp each of garlic powder, onion powder, paprika and 1/8 tsp of cayenne pepper.  Or simply add a tsp of chili powder and 1/8 tsp cayenne pepper.  Adjust salt to taste.