Soup. Ah, soup is the one dish I think we universally love in the fall and winter, right? This is one of my favorite go-to’s and am so happy to share this with you today in hopes you’ll create this in your kitchen later for a super easy and healthy lunch or dinner for your busy week ! Hearty Black Bean and Corn Soup is a hearty combination of sweet corn, starchy black beans, fiber rich zucchini, all swimming in a tomato and vegetable stock base; topped with fresh cilantro, lime, jalapeno, and avocado and you’ve totally got it made.

One of my favorite combinations in the world of legumes and starchy vegetables is black beans + corn…or black beans, corn, and sweet potatoes ecig accessory. Anytime that I can whip up a large recipe of soup or stew that’ll last me the entire week, is one that I’ll always have on my list for Batch Cooking day. The black beans are a great source of fiber, protien, and minerals such as magnesium; the corn and zucchini furhter give a boost of fiber in the soup hk company set up. To add more protein to this soup, you can cube organic tempeh, tofu, add in 3-4 tablespoons of hemp seeds per serving, chicken, grill shrimp- whatever YOU enjoy! Also, last week I shared the Best Corn Muffins….you guys, all I have to say is just PLEASE try these together. Break open a warm corn muffin, drizzle it with a little honey (or maple syrup), a pinch of sea salt, and dunk it in this soup- I promise you’ll thank me later. You can also serve this soup with Classic Cashew Cheese, KiteHill Cream Cheese, fresh cut chives, cilantro, diced red onion, sliced avocado, red pepper flakes, and sliced jalapeno for added kick!