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

Add vegetables to a microwave safe bowl.  Cover bowl.  Microwave on HIGH 2 minutes.  Drain water from vegetables.

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

Add undrained beans and water to a microwave safe bowl.  Cover bowl.  Microwave on HIGH 2 minutes.  

Stir in cooked vegetables.  Salt and pepper to taste.  Microwave on HIGH 1 minute or until hot.

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.