Filling, spicy and Mexican-inspired. Beans and avocado are wonderful sources of fiber. Use fresh beans and corn where you can, but you can absolutely use canned goods too.
Add the olive oil to a saucepan or stock pot over a medium heat
2
Add the onion, garlic, paprika and chili. Stir as the onions soften
3
Add the beans, corn, tomatoes, tomato puree, stock, salt and pepper
4
Allow the soup to simmer for about 30 minutes, stirring occasionally and adding more stock if you feel it is becoming too thick for your liking
5
Taste the soup and add more salt, pepper or chili to suit your flavor preferences
6
Serve with avocado chunks and a lime quarter or two on top
Nutrition Facts
6 servings
Serving size
Amount per serving
Calories204
% Daily Value *
Total Fat12.9g17%
Total Carbohydrate18.4g7%
Protein5.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
½ onion, finely chopped
6 garlic cloves, finely chopped
2 tsp ground paprika
2 tsp chili powder
1 cups cooked and drained black beans
½ cup cooked corn kernels
6 fresh tomatoes, finely chopped
3 cups vegetable stock/broth
Salt and pepper
To Serve
1 avocado, cut into chunks
2 limes, quartered
Directions
1
Add the olive oil to a saucepan or stock pot over a medium heat
2
Add the onion, garlic, paprika and chili. Stir as the onions soften
3
Add the beans, corn, tomatoes, tomato puree, stock, salt and pepper
4
Allow the soup to simmer for about 30 minutes, stirring occasionally and adding more stock if you feel it is becoming too thick for your liking
5
Taste the soup and add more salt, pepper or chili to suit your flavor preferences
6
Serve with avocado chunks and a lime quarter or two on top
