6 medium zucchini, cut in 1/2-inch cubes (about 6 cups)
2 cups frozen sweet corn
3 1/2 cups fresh diced tomatoes or 2-14 oz. cans diced tomatoes - NOT drained
1 cup almond milk (or any creamy non-dairly milk)
6 oz. Lisanatti Vegan Almond Jalapeno Jack Cheese
2 T. fresh cilantro (optional)
1/2 can black beans - rinsed and drained (optional)
Instructions
Heat oil in a Dutch oven over medium heat. Add onions and cook two minutes. Stir in garlic, jalapeno, and zucchini. Cook until zucchini is al dente (about 5 minutes).
Stir in corn, tomatoes, and non-dairy milk. Reduce heat to low and simmer, covered, until the corn and zucchini are tender.
Remove from heat and season to taste with salt and pepper.
Sprinkle each serving with the almond pepper jack cheese.
Serving
Suggestions
Can use part zucchini, part yellow squash. Serve with tortilla chips. Also, if you drain the tomatoes, this can be a filling for soft tortilla shells!
Originally Submitted
8/5/2012
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