Servings: 4 Prep time: 10 mins. Cooking time: 20 mins.
Ingredients
1 Tbsp olive or avocado oil
2 garlic cloves, minced
1 medium onion, chopped
1 bell pepper, chopped
1/2 jalapeno, diced
1 can black beans, low sodium, drained & rinsed
2 tsp dried oregano
2 tsp ground cumin
1 Tbsp chili powder
1 can corn, low sodium, drained & rinsed
1 can fire roasted tomatoes
2 cups vegetable broth, low sodium
Directions
1. Heat oil in a large skillet over medium-high heat.
2. Add the garlic, onion, jalapeno, and bell pepper, oregano, cumin, and chili powder. Sauté until vegetable are tender, 6-8 minutes.
3. Add the corn, tomatoes, and broth.
4. Bring the soup to a low boil over medium-high heat. Then, reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes.
5. Adjust seasonings as needed and serve.
Notes
Top with avocado slices and chopped cilantro for extra flavor.
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