Ingredients

  • 1 – 15 oz can black beans
  • 1 – 15 oz can yellow corn
  • 1 – 15 oz can diced tomatoes
  • 1 zucchini diced
  • 4 cloves garlic
  • 1 onion diced
  • 1 cup collard greens or kale chopped
  • 4 cups vegetable broth
  • 1 tsp taco seasoning
  • 1/2 tsp red chili powder
  • 1/2 tsp ground cumin
  • 1/2 green jalapeno minced
  • 1/4 cup pumpkin seeds or sunflower seeds
  • 1/2 cup chopped cilantro
  • sea salt and black pepper to taste
  • 1 tsp coconut oil

Directions

  • In a large stock pot heat coconut oil and saute onions until translucent
  • Add garlic and zucchini
  • Add vegetable broth, black beans, corn and diced tomatoes and bring to boil
  • Add red chili powder, ground cumin, taco seasoning, jalapeno, sea salt and black pepper
  • Reduce heat to simmer, add collard greens or kale, pumpkin seeds or sunflower seeds and simmer for 15 minutes
  • Turn stove off and add chopped cilantro
  • Serve and Enjoy!