2 diced chilis
1 diced red pepper
1 diced onion
1 cans of black beans (rinsed)
1 buillon cube
4 cups of water
1 can of marinara sauce
1 bag of frozen southwestern corn
4 Quorn cutlets
2 tbsp of olive oil or you could use cooking spray to reduce fat content
Dice up your veggies. I dice them because the kiddos are more likely to eat them without the "ewwww" factor. If the kiddos were older, I would probably chop to have better texture... that said, dicing them allows the flavors to blend quicker in the soup and speeds up saute time.
Apparently - on this particular night, I felt like cutting the tip of my thumb off was party of the recipe process. So -- I called in my little Mallory and I guess --Tokie, the fur baby, too for back up and assistance.
Heat up the 2 tbsp of olive oil on medium heat.
Throw in your favorite marinara.
(This is my quick and easy way to do it. If you want long and hard, look at making "gravy" - blanch tomatoes, peal back skins, roast with onion and garlic, puree and simmer in broth. An awesome taste - worth the effort but on a Thursday after a long day in my office, homework and everything else... a jar of marinara it is!)
Add 4 cups of water ( or just fill the marinara jar up once) and add a cube of bullion or add your favorite or homemade vegetable broth.
|Garnish: mexi cheese, sourcream, fresh cilantro and so on.|