Italian sausage soup with potatoes, kale, and garlic is called zuppa toscana. It is creamy and soothing.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
Ingredients
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon white sugar
- garlic salt to taste
- salt and pepper to taste
- 2 small zucchini, julienned
- 2 medium small yellow squash, julienned
- 1 large onion, sliced
- 1 green bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 2 tablespoons olive oil
- 1 (8.75 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained
Instructions
- Make the marinade: Combine olive oil, vinegar, oregano, chili powder, sugar, garlic salt, salt, and pepper in a large bowl.
- Prepare fajitas: Add zucchini, yellow squash, onion, and bell peppers to the marinade. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
- Heat oil in a large skillet over medium-high heat. Drain vegetables and sauté until tender, about 10 to 15 minutes. Stir in corn and black beans. Increase the heat to high to brown vegetables, about 5 minutes.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Reviews
Great idea to add black beans for protein, I used my own fajita seasoning and some avocado.
Loved this
Delicious! Everyone in my family loved it. My husband & I, though, mentioned that we would have liked some sour cream as a topping for the veggies, but that would eliminate the vegan designation!
A lot of work for marginal flavor. A fairly large underestimate of prep time for a flavor and fajita that is missing something for those of meat eaters trying to have a healthy vegetarian diet. Though it would increase the work, I would consider trying to roast the black beans first and add more oregano to it while roasting.
My father loves this instead of tacos. He says it reminds him of sweet and sour sauce. He usually puts this over rice. I added chicken so it wasn’t vegan. I didn’t have any leftovers!
Everyone loved it! They kept coming back for more! Prep is a little much for a regular week night meal but worth it. Served with salsa, guacamole and chips.
This is a great recipe! Will make it again and again.
This was a winner!! Trying to sway the family to eat more vegetables… my son who does not eat hardly anything healthy even liked these fajitas! I did tweak it a bit by adding some Cumin, Paprika, & crushed red pepper. I also kept the beans and corn mixture separate so that we could all add it on as desired. Will be making this one again!!
I love this recipe. Instead of using the black beans, I used tofu marinaded in teriyaki sauce and it came out awesome.
My husband thought it smelled too vinegary for his taste, so we went ahead and added a packet of our typical fajita seasoning. I may continue to do this as the combination of marinade and seasoning packet was great. Loved having the beans and corn added, as well.
My husband loves this recipe. I make the beans separately and just add it to my fajitas because he does not like beans. It’s a good recipe to have I just keep some in a ziplock bag and cook what I want and he eats when he gets home since he’s a shift worker. It’s a great recipe.
Added 1/2 tsp more of sugar to the veggies while sautéing.
delicious. didn’t cook it for the full time. used stevia. will make it again. added some garlic salt towards end of cooking.
great seasoning and spice! our tastes prefer half the amount of zucchini and squash as it makes ALOT but we will definitely be enjoying this recipe for many dinners to come. Thanks for sharing!
I needed a main dish to take to help out family friends who are vegan and thought this looked good. I am not vegan. I substituted fresh lemon for the vinegar but followed the rest of the recipe and instructions precisely. The recipe was easy to follow. I made one dish for our friends and one dish for us. My husband ate it with tortillas and I ate it with rice. We both thought it was pretty good. Coming from people who like meat and cheese I think that’s a high compliment. I hope our friends liked it too. Thanks for the recipe!
Family really liked it! I substituted carrots for yellow squash because I was out of yellow squash. I also served it with salsa to get a little more flavor. My daughter (not a vegan) added cheese and sour cream to her fajitas.
These were amazing. I didn’t have zucchini, but I added in carrots cut on the diagonal. As usual, didn’t add the sugar – doesn’t need it. 😉 Served with Mexican rice. Thanks for sharing the recipe. Yum!
This was perfect! Great fajita flavor. Add cheese if you like or eat them without to remain a vegan dish. Both ways are delicious!
Delicious and easy! I incorporated some of the suggestions from other reviews but no major changes.
I thought it was very good! I tweaked the recipe: I used less vinegar than called for, added lime juice to the marinade, and roasted garlic before sauteeing the vegetables. I used lettuce wraps instead of tortillas. I also only used one zucchini and one squash, as I was making the recipe for just two people (it still made ALOT but it was quickly devoured.) I shared the recipe with two non-vegans and they loved it! Also: the leftovers go really well in pasta sauce
Made this the other night, it was very tasty. Although I did tweak it a little. I left out the sugar added cayenne pepper and when I added the corn and black beans I also added some cilantro!!!!! It was so good my entire family liked is it even my eleven year old son,