We have been enjoying this soup so much and have amended the recipe a bit so I thought I would post it again. Cook the veggies to the desired consistency; they will not cook any further in the soup. Draining the liquid off the cooked veggies keeps the soup nice and thick. You can whip this up in about 30 minutes.
32 ounce carton of Imagine Organic Creamy Sweet Corn Soup
2 cups cooked black beans (rinsed and drained)
10 ounce bag of frozen corn (thawed)
1 small onion
2 zucchini
3 tomatoes
1. Put corn soup base, beans, and corn in a medium-large pot (at least 12 cups).
2. Heat over medium-low heat. Do not over cook since the soup base contains soymilk.
3. In another pan, sauté onions and zucchini in water for about 10 minutes. Add tomatoes and continue cooking until veggies are desired tenderness.
4. Drain liquid off veggies in a strainer and add to soup.
5. Heat a few more minutes and serve.
6. You can keep this in the fridge for a few days, and if you need more broth just add soymilk.
The corn soup base has such a yummy flavor; you could get creative and add any veggies.
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