Description
A heartwarming, flavorful soup packed with fresh vegetables, beans, and spices, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup mixed bell peppers, chopped
- 1 cup zucchini, chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add chopped bell peppers and zucchini, sauté for another 5 minutes.
- Add canned tomatoes (with juices), broth, black beans, kidney beans, corn, and spices. Stir until well mixed.
- Bring the mixture to a gentle boil, then reduce to a simmer. Cook uncovered for 20-30 minutes.
- Before serving, stir in chopped cilantro and lime juice. Adjust seasoning if necessary.
- Serve hot, garnished with toppings like avocado, shredded cheese, or tortilla strips.
Notes
For added flavor, allow the soup to simmer longer. Substitutions for beans or veggies can be easily made based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, vegan, vegetarian, comfort food, easy recipe