1 tbsp olive oil
3 medium onions 4 cloves garlic 1 small green bell pepper, seeded and diced 1 jalapeno pepper, seeded and diced 1 stalk celery, diced 2 carrots, diced 1 small zucchini, diced 2 tomatoes, diced 1 tbsp chili powder 1 tbsp chopped fresh oregano or 1 ½ tsp dried 1 tsp cumin 2 cans red kidney beans, drained and rinsed 4 cups tomato juice. (Serves 8) Heat the olive oil over low heat in a large saucepan. Saute the onions, garlic, green pepper, jalapeno, celery, and carrots until the vegetables are tender, adding a small amount of water if necessary to prevent sticking. Add the zucchini and tomatoes. Cook for another 2 minutes. Add the remaining ingredients and mix thoroughly. Simmer, partially covered, over low heat for 35 minutes. Serve hot.
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Healthy Recipes
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February 2021
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