YIELD: 6 servings 1 cup chopped onion ¼ cup coarsely chopped green bell pepper ¼ cup coarsely chopped red bell pepper 1 cup chopped zucchini 1 cup peeled, chopped carrot 2 cloves garlic, minced 2 Tbsps. light olive oil 1 tsp. cumin ½ tsp. salt ½ tsp. black pepper 1 cup water 1 28-oz. can diced tomatoes 1 cup mild or medium salsa 3 cups peeled, cubed sweet potato 1 28-oz. can red kidney beans, drained 1 15-oz. can black-eyed peas or garbanzo beans, drained 1 cup corn kernels In large soup ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.