Bean and Summer Vegetable Soup
- Total Time
- 0:50
- Prep
- 0:20
- Cook
- 0:30
- Serves
- 4
- Difficulty
- Easy
Looking for a slimmer soup? Skip the avocado and cheese and this soup has just 1 SmartPoints value per serving—and it will still taste fabulous!
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canola oil2 tsp
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uncooked bell pepper(s)1 item(s), medium, red or orange, chopped
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uncooked onion(s)1 medium, chopped
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uncooked zucchini1 medium, chopped
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garlic clove(s)2 medium clove(s), minced
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ground cumin2 tsp
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chili powder1 tsp
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ground coriander½ tsp
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dried oregano½ tsp
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canned tomato paste1 tsp
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fat free vegetable broth3 cup(s)
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canned diced tomatoes14 ½ oz
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canned pinto beans14 ½ oz, or black beans, rinsed and drained
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table salt½ tsp
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black pepper¼ tsp
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cilantro2 Tbsp, chopped
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fresh lime juice1 Tbsp
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avocado½ item(s), medium
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crumbled queso fresco cheese1 oz
- 1 Heat oil in large saucepan over medium-high heat. Add bell pepper and onion and cook, stirring often, until onion softens and begins to brown, about 7 minutes. Add zucchini and cook, stirring often, until softened, about 2 minutes. Add garlic, cumin, chili powder, coriander, oregano, and tomato paste and cook, stirring constantly, until fragrant, about 1 minute.
- 2 Add broth, tomatoes, beans, salt, and black pepper and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 15 minutes. Remove from heat and stir in cilantro and lime juice.
- 3 Ladle soup evenly into 4 bowls; top evenly with avocado and Cotija.
- Serving size: (1 1/3 cups soup, 1 tablespoon cheese, and about 2 1/2 tablespoons avocado)