Description
A hearty and colorful vegetarian soup, featuring black beans, corn, tomatoes, and spices, perfect for cozy evenings.
Ingredients
Scale
- 4 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups diced tomatoes (canned or fresh)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- Salt and pepper to taste
- Tortilla chips for garnish
- 1 avocado, sliced
- Fresh cilantro, for serving
- 1 lime, for juicing
Instructions
- In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent.
- Transfer the sautéed onion and garlic to the slow cooker.
- Pour in the vegetable broth, black beans, corn, diced tomatoes, bell pepper, and zucchini.
- Add cumin, chili powder, and oregano. Stir to combine, seasoning lightly with salt and pepper.
- Cover and set the slow cooker on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, taste and adjust seasoning, then stir in fresh lime juice.
- Serve hot, garnished with tortilla chips, avocado slices, cilantro, and a squeeze of lime.
Notes
Feel free to customize toppings according to preference. This soup can be made in bulk and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetarian, soup, tortilla, crockpot, comfort food