AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 tablespoon olive oil
 1 large sweet onion, chopped
 3 garlic cloves, pressed
 2 red peppers [green or yellow work too], chopped
 2 zucchini, chopped
 6 green onions, chopped
 2 tablespoons ground cumin
 2 teaspoons chili powder
 1, 28-oz. can crushed tomatoes
 3 cups vegetable broth
 1 cup frozen corn
 1, 14.5-oz. can black beans, rinsed and drained
 Salt to taste
 1 lime, cut into wedges
 1/4 cup cilantro, chopped
 1/2 avocado, diced
 Hot sauce
Prep:
1

Chop onion, garlic, peppers, zucchini, and green onions.

2

Drain black beans.

3

Chop cilantro and dice avocado.

Make:
4

Sauté onions and garlic gently in olive oil until soft and fragrant.

5

Add peppers, zucchini, green onions, cumin, and chili powder to pot and continue to sauté over low heat until vegetables have softened, about 5 minutes.

6

Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for approximately 20-30 minutes.

7

Stir in corn and beans. Season with salt. Remove from heat and cover until ready to serve.

8

Ladle soup into bowls and garnish with lime juice, cilantro, avocado and hot sauce.

Ingredients

 1 tablespoon olive oil
 1 large sweet onion, chopped
 3 garlic cloves, pressed
 2 red peppers [green or yellow work too], chopped
 2 zucchini, chopped
 6 green onions, chopped
 2 tablespoons ground cumin
 2 teaspoons chili powder
 1, 28-oz. can crushed tomatoes
 3 cups vegetable broth
 1 cup frozen corn
 1, 14.5-oz. can black beans, rinsed and drained
 Salt to taste
 1 lime, cut into wedges
 1/4 cup cilantro, chopped
 1/2 avocado, diced
 Hot sauce

Directions

Prep:
1

Chop onion, garlic, peppers, zucchini, and green onions.

2

Drain black beans.

3

Chop cilantro and dice avocado.

Make:
4

Sauté onions and garlic gently in olive oil until soft and fragrant.

5

Add peppers, zucchini, green onions, cumin, and chili powder to pot and continue to sauté over low heat until vegetables have softened, about 5 minutes.

6

Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for approximately 20-30 minutes.

7

Stir in corn and beans. Season with salt. Remove from heat and cover until ready to serve.

8

Ladle soup into bowls and garnish with lime juice, cilantro, avocado and hot sauce.

Vegetable Taco Soup