Bean and Summer Vegetable Soup
3
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This soup brings together a lot of delicious ingredients for layers of flavor and texture. All it needs is a short simmer on the stovetop, and it's ready to enjoy. Even if you leave off the avocado or the cheese, this soup will still taste fantastic.
Ingredients
Canola oil
2 tsp
Bell pepper
1 item(s), medium, red or orange, chopped
Onion
1 medium, chopped
Uncooked zucchini
1 medium, chopped
Garlic
2 clove(s), minced
Ground cumin
2 tsp
Chili powder
1 tsp
Ground coriander
½ tsp
Dried oregano
½ tsp
Tomato paste
1 tsp
Vegetable broth
3 cup(s)
Canned diced tomatoes
14½ oz
Canned pinto beans
14½ oz, or black beans, rinsed and drained
Table salt
½ tsp
Black pepper
¼ tsp
Cilantro
2 Tbsp, chopped
Fresh lime juice
1 Tbsp
Avocado
½ item(s)
Crumbled queso fresco cheese
1 oz
Instructions
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.
4
Serving size: (1 1/3 cups soup, 1 tablespoon cheese, and about 2 1/2 tablespoons avocado)
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