Ingredients (use vegan versions):

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 2 small yellow squash, chopped
• 2 small zucchini, chopped
• 2 cups white beans (not canned) (reserve water they were cooked in)
• additional vegetable broth or water
• 1/2 cup chopped fresh cilantro, plus some for garnish
• 1 avocado, sliced
• 6 corn tortillas, baked in 350 degree oven until crisp, and cut into strips
• 2 fresh limes

Directions:

Heat oil in large saucepan.
Add onions and garlic and saut� for 2 – 4 minutes. Stir in
pepper and cumin and saut� for 1 minute.
Add squash and zucchini and saut� 1 -2 minutes.
Add water reserved from cooking beans plus additional water
to make 3 cups.
Bring to a boil, reduce heat and simmer, uncovered for 20
minutes.
Stir in beans and cilantro; cook for 5 minutes longer.
Place in 4 bowls; squeeze 1/2 lime into each bowl of soup
and stir.
Add 1/4 sliced avocado to each bowl.
Top each bowl with tortilla strips and cilantro.

Serves: 4

Preparation time: 45 minutes

Ingredients (use vegan versions):

• 1 package rainbow pasta
• 3 cans black beans
• 1 can corn
• 4 radishes
• 1 bunch of green onions
• some brocolli & cauliflower
• 1 carrot
• 1 small green pepper
• fat-free italian dressing

Directions:

cook pasta & rinse with cold water. cut the veggies. add
together. add corn & black beans. Mix in the dressing.
refridgerate for 1 hour or more. very low-fat.

Serves: a lot

Preparation time: 20 min.

Ingredients (use vegan versions):

• 1 package rotelle (wagon wheel shaped pasta)
• 1 cup frozen corn, thawed
• 1 red bell pepper, diced -or- 1 pint cherry tomatoes, cut in half
• 1/2 cup Newman’s Own Balsamic Vinaigrette dressing

Directions:

Cook pasta according to package
instructions, drain and rinse, place in
a large bowl. Add the rest of the
ingredients and mix well. Refrigerate
for several hours, or overnight.

This recipe is great for potlucks and
picnics! I posted it on the PETA2 board
and everyone loved it. Enjoy!

Serves: 8

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 4 cans vegetable broth
• half bag frozen corn
• 1 large onion
• 2 cans black beans
• 2-5 cloves of garlic
• 1 avacado
• cilantro
• 1 tub fresh salsa
• stale or fresh tortilla chips
• optional: peppers (red, green, yellow, whatever), more garlic,

Directions:

Sautee the onion, garlic and peppers in a bit of olive oil
and salsa. Dump veg broth, beans, corn, fresh salsa, garlic,
onion, and pepper into a pot. Bring to a boil for five
minutes, then let simmer for about an hour. Top with avacado,
cilantro, and tortilla chips.

This soup tastes better if you let it sit overnight, but it’s
good whenever.

Enjoy it! From the Old Pueblo

Serves: 6-8

Preparation time: ~1.5hrs

Ingredients (use vegan versions):

• 2 cans kidney beans (do not drain juice)
• 2 bottles favorite vegan BBQ sauce
• 1 pkg. favorite vegan chillie seasoning
• 1 bag non -airy shreaded vegan cheese
• 1 lg bag favorite vegan corn chips (“fritos” are best with this recipe)

Directions:

In a Crock Pot/Slow Cooker, add beans, BBQ sauce, and
chillie seasoning and cook until warmed through and the
aroma fills the kitchen. Spread a handfull of chips on a
plate, cover generously with bean mixture and sprinkle with
shreaded non dairy cheese and enjoy!! Play with the amount
of chillie seasoning… some like it hot, but others may
not. Either way, the kids will love constructing this.

Serves: 8

Preparation time: 1 1/2 hrs