Yellow vegetables provide us with Beta-Carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C
Yellow Veggies are Packed with Nutrients
Read more here:http://www.ahealthiermichigan.org/2011/03/29/10-reasons-to-eat-orange-and-yellow-fruits-and-veggie
Tsahob Soup – Yellow Veggies with Black Beans
3 Medium size Yellow Beets, washed, peeled, sliced
1 Medium Sweet Potato, peeled and diced
3 Medium Yellow Squash
1 Can Low sodium Corn
1 Yellow Apple, Cored, Diced
2 Cups filtered water
3 Tbs. Olive Oil
1 tsp. Sea Salt
1 tsp. Black Pepper
1/2 tsp. Red Pepper Flakes
1 tsp. ground Tumeric
1 Vegetable Bullion cubes
1/2 to 1 cup of Non Dairy Milk to adjust desired thickness of the soup.
2 Cans Black Beans, rinsed well
In a large pot, heat Olive Oil and add in all the fresh vegetables.
Stir to saute for about 15 minutes on medium high heat.
Add in all other ingredients except the Black Beans and the Non Dairy Milk. Reduce the heat to low, cover and simmer for 1 hour.
After the potatoes have softened, spoon the soup in batches to a blender or food processor and puree until smooth.
Return the soup to the pot and add in the milk and the Black Beans. Simmer to heat beans.
* Options: Hold out the Potatoes until after the soup has been pureed in blender for a chunky soup. Cook until potatoes have softened and add in black beans and milk.
This creamy full flavored soup is perfect for fall weather warm ups and freezes well. Keep some on hand for quick meals on cold nights.
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