Ingredients
- 1 (15 ounce) can black beans
- drained but not rinsed
- 1 (15 ounce) can pinto beans
- drained but not rinsed
- 1 (14 1/2 ounce) can stewed tomatoes
- Mexican-style
- 2 cups vegetable broth
- 1 cup corn (frozen or fresh)
- 2 cups diced potatoes
- 1 cup green beans
- cut (frozen or fresh)
- 1 teaspoon cumin
- salt
- 1 cup mild salsa
- sour cream (optional)
Instructions
- In a medium pan combine all ingredients and stir to mix.
- Cover and cook over low heat for 30 minutes.
- Stir several times to prevent the bottom from burning.
- May serve with a dollop of soy sour cream if desired.
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