Description
A comforting and spicy soup filled with smoky beans, tender vegetables, and a medley of vibrant flavors, perfect for chilly autumn nights.
Ingredients
Scale
- 1 can black beans
- 1 can pinto beans
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
- 1 cup corn (fresh or frozen)
- 1 can fire-roasted diced tomatoes
- 4 cups vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime, for squeezing
Instructions
- Chop the onions, garlic, and vegetables into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Add onions and garlic; cook until fragrant, about 5 minutes.
- Add bell peppers and carrots, and sauté until softened.
- Stir in the tomatoes and beans. Add vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.
- Adjust seasoning, if necessary, then serve hot, garnished with cilantro and lime juice.
Notes
For added richness, serve with avocado, crusty bread, or over brown rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, cowboy soup, vegetarian soup, fall recipe, spicy soup