Name: Vegetable Taco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 large sweet onion, chopped; 3 garlic cloves, pressed; 2 red peppers , 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

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:

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

Drain black beans.

Chop cilantro and dice avocado.

Make:

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

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.

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

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

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

Ingredients