Roasted Corn & Black Bean Soup

If you know me, you know Happy Fit Mama is one of my favorite bloggers. A successful young mom running her way to happiness and writing about it. What’s not to love.SAM_5001
Oh, and on Wednesdays, she shares her healthy little recipes. Oftentimes, they sound delicious, but I never get around to trying them.
But you know how much I love soup, especially soup I can freeze in mason jars and grab any time I need a quick lunch to take to work.
So I tried her Roasted Corn & Black Bean Soup one Saturday sometime back. It was delicious. The recipe, which serves about six, follows…SAM_4991
  • 1 Tbsp Olive Oil
  • 1 Red Onion, Minced
  • 1 Red, Yellow Or Orange Pepper (or combination), diced
  • 4 Cloves Garlic, Minced
  • 2 Tsp Ground Cumin
  • 1 Tbsp Chili Powder
  • 14.5 Oz Vegetable Broth
  • 15 Oz Can Black Beans, rinsed and drained
  • 14.5 Oz Can Diced Tomatoes
  • 1 Cup Trader Joe’s Roasted Corn
  • SAM_49971/2 Cup Zucchini, diced (optional)
  • Additional optional toppings: avocado, shredded cheese, plain greek yogurt, cilantro
  1. Place 1 Tbsp olive oil in large skillet over medium-high heat.
  2. Add red onion and pepper. Cook till softened.
  3. Add garlic, cumin and chili powder and cook, stirring constantly for 1 minute.
  4. Stir in vegetable broth, beans, tomatoes, corn and zucchini (if using).
  5. Reduce heat to medium. Cover and cook 15 minutes.
  6. Serve with toppings, such as diced avocado, shredded cheese, yogurt or sour cream and cilantro.


Sometimes you come across recipes that humble you.

And sometimes, you try something unheard of and bizarre and are impressed with yourself.

This is one of those recipe stories–the latter.

I found something called involtini on Pinterest. I like eggplant. I’m crazy about tomato cream sauces. I thought, “Why not?”

And naturally, I healthified it. Just a tad.

It was so good. You just have to try it…


1/2 an eggplant

1-2 T oil (I used Giada’s Chile Olive Oil for a spicy twist, at Target Stores)

3/4 cup sauce

1/4 cup almond milk

pinch of cinnamon

Parmesan (as much as you like)

2 T whole grain breadcrumbs

5-6 T skim ricotta cheese

handful of fresh kale, cut into thin strips

little lemon juice

1 t thyme leaves, minced


-Preheat broiler. Slice eggplant into 6 long strips. Brush on oil and place on greased broiling pan. Broil on each side for 3-4 minutes each. They will be come more flexible after they’ve been heated.

-Meanwhile, combine stuffing ingredients in separate bowl: ricotta, breadcrumbs, kale, lemon juice, and thyme. Set aside.

-Preheat oven to 425 degrees (regular baking setting, not broiling).

-Prepare the involtini by scooping 1/6 of the stuffing onto each end of t
he eggplant strips. Roll gently and secure with bamboo skewers.

-Next, mix almond milk and tomato sauce. Spread about 1/3 of the sauce on the bottom of a small casserole pan. Place the involtini rolls inside. Cover with the rest of the sauce and sprinkle with Parmesan.
-Bake for 15-20 minutes. Serve warm.

God help you if you don’t crave leftovers the following day.