Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 can (15 oz) black beans or pinto beans, drained and rinsed
- 1 cup corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- In a Dutch oven, heat olive oil over medium heat. Add chopped onions and minced garlic, cooking until fragrant and translucent, about 5 minutes.
- Toss in diced carrots and bell peppers, sautéing for an additional 5 minutes until tender.
- Stir in chili powder, cumin, smoked paprika, and cayenne. Cook for another minute to release their oils. Add canned tomatoes and broth, bringing the mixture to a boil.
- Lower the heat and add black beans (or pinto beans) and zucchini. Simmer uncovered for about 20-30 minutes, allowing flavors to meld.
- Adjust seasoning with salt and pepper before serving. Garnish with fresh herbs.
Notes
For a thicker soup, purée a cup of the soup before returning it to the pot. This gives a creamy texture while keeping the vegetables intact.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian