
Chop onion, garlic, peppers, zucchini, and green onions.
Drain black beans.
Chop cilantro and dice avocado.
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
Directions
Chop onion, garlic, peppers, zucchini, and green onions.
Drain black beans.
Chop cilantro and dice avocado.
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.