1 red onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped
4 carrots, diced
2 corn cobs, kernels cut off
2 cups black beans
3 cups vegan broth
2 (15 ounce) cans diced tomatoes with chilies
1/2 can tomato paste, for thickener
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon ginger
2 tablespoons basil
3 fresh rosemary sprigs
salt and pepper, to taste
1. In medium pan, saute onions, garlic, zucchini and carrotts for 5 minutes in olive oil. In medium pot, mix remaining ingrediants and bring to boil.
2. Add contents from pan to pot, return to boil then reduce to simmer.
3. Cook for 45 minutes-4 hours. The longer it cooks, the more flavor to enjoy.
Enjoy with biscuts, bread or whatever works!!
Source of recipe: Mix and match of what I had in the house. I added some cinnamon for flare as was suggested and it turned out really well!!