2cupscooked black beansif buying pre-cooked please try to source from a carton not a can
1zucchinichopped
2cupsvegetable broth
2teaspoonsground cumin
1teaspoondried or 3 tsp. fresh oregano
Sea saltto taste
Freshly ground black pepperto taste
Serve with: 1/4 cup minced fresh cilantro or parsley. Brown rice or quinoafor serving (optional)
Instructions
Preheat the oven to 375°F.
Cook squash whole on a baking sheet. Bake for 40-50 minutes, or until you can pierce through with a knife, with a little resistance. When cool enough to handle, scrape out the seeds and fibers. Slice and peel, then cut into large dice.
Heat the coconut oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the squash and all the remaining ingredients, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20-25 minutes. Season to taste with salt and pepper. Serve in bowls over brown rice or quinoa, if desired. It is quite filling even without rice or quinoa.
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