Description
A comforting bowl of soup that warms you from the inside out, made with a blend of vegetables, black beans, and creamy coconut or heavy cream.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream or coconut cream
- Tortilla strips for garnish
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in garlic, bell pepper, carrots, and zucchini, cooking until tender, about 7 to 10 minutes.
- Add diced tomatoes, vegetable broth, black beans, corn, cumin, chili powder, salt, and pepper; mix well.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Stir in heavy cream or coconut cream, then simmer for an additional 5 minutes.
- Serve hot, garnished with tortilla strips, cilantro, and lime wedges.
Notes
Be cautious not to rush the sautéing process and always season during cooking for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg