I made the sweet corn succotash first since it could just sit and the flavors would just marry the longer it sat. It was easy enough. Just saute onion, garlic, jalapeno, and bell pepper for a few minutes before adding the corn. The recipe called for fresh corn but I had a can of corn on hand so I just drained it and used that instead. I also squeezed a little fresh lime into the mix to brighten the flavors a bit. After the succotash was made it was onto the black bean soup. This had to simmer for about 15 minutes so I figured I could grill up the zucchini and squash for the tacos once the soup was simmering.
I had originally found a recipe for black bean soup on a vegan blog and had bookmarked it without really looking at the ingredients. After reading it on Monday it had all kinds of things that I did not have so I decided to go back to trusty Rachael Ray and get an easier recipe with things I would most likely have at home or easily be able to find at the grocery store. Her recipe called for black beans, celery, onion, bell pepper, and a can of diced tomatoes, seasoned with bay leaves, cumin, coriander, S&P, and hot sauce cooked in vegetable stock. I decided to leave out the tomatoes for Phillip so I added a little extra stock to make up for the liquid that was lost by omitting the tomatoes. Other than a lot of prep this recipe was easy as Ray Ray's recipes always are. I'm not sure why she calls it a stoup though. I know she loves making stoups because she thinks she's clever for combing the words soup and stew but this was definitely more soup-like. If I were to make this again I would cut back on the celery. It seemed more like a Tex-Mex vegetable soup than an actual black bean soup like I wanted.
|Black Bean Soup, Sweet Corn Succotash, and Grilled Zucchini and Squash for the Tacos|