Description
A delightful and comforting soup packed with vibrant flavors and wholesome ingredients, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- Fresh cilantro, for garnish
- 1 avocado, diced
- Lime wedges, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent.
- Add the chopped bell pepper, diced carrots, celery, and zucchini. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the vegetable broth, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- While the soup simmers, heat a skillet over medium heat. Add the corn tortilla strips and cook until crispy.
- Serve the soup hot, topped with crispy tortilla strips, cilantro, avocado, and lime wedges.
Notes
Store any leftover soup in an airtight container for up to 3-4 days. For best results, store tortilla strips separately to maintain their crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg