Ingredients
- 2 cans black or pinto beans, drained and rinsed
- 2 cups carrots, diced
- 1 cup bell peppers, diced
- 1 cup zucchini, sliced into half-moons
- 1 cup corn (fresh or canned)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced (adjust to taste)
- 4 cups vegetable or chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt, to taste
- Fresh cilantro or parsley, for garnish
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by dicing onions, garlic, jalapeño, carrots, and bell peppers. Slice the zucchini into half-moons.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and garlic, sauté for 3-4 minutes until translucent.
- Add the diced carrots and bell peppers, cooking for another 5 minutes until slightly softened.
- Stir in the jalapeño, chili powder, cumin, paprika, and a pinch of salt, allowing the spices to bloom.
- Pour in the broth and stir in beans and zucchini. Bring to a gentle boil, cover, and reduce to a simmer for about 20 minutes.
- Before serving, taste and adjust seasoning if necessary. Stir in fresh herbs.
- Ladle the soup into bowls, garnishing with more herbs and serving with crusty bread or cornbread.
Notes
This soup is versatile; feel free to add your favorite vegetables or adjust spice levels based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan