Vegetable Soup with Black Beans and Zucchini
This simple veggie soup with black beans is a great mid-week meal that's flavorful, fills bellies, and is really nutritious!
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Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 4 cups vegetable broth or stock
- ¼ cup fresh cilantro, chopped, divided
- 3 carrots, finely chopped
- 15- ounce can diced tomatoes, drained
- 15- ounce canned black beans, drained and rinsed
- 2 large zucchini, cut into ½-inch cubes
- 1 avocado, sliced, for topping
- Shredded Cheddar cheese, optional topping
Instructions
Cook the aromatics:
- In a large soup pot, heat oil over medium-high heat. Add the onion and garlic, and cook while stirring from time to time, until soft and translucent.
Simmer:
- Stir in the tomato paste, cumin, chili powder, paprika, and salt. Add the broth, half the cilantro, carrots, and tomatoes. Stir and bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
- Stir in the black beans and zucchini, cover, and continue to simmer for 5 to 7 minutes until the zucchini is tender.
Serve:
- Ladle soup into bowls and top with sliced avocado and cheese. Serve along with corn tortilla chips, either whole on the side or crumbled on top.
Nutrition
Serving: 1 bowl | Calories: 167kcal | Carbohydrates: 25g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 546mg | Potassium: 724mg | Fiber: 9g | Sugar: 7g | Vitamin A: 5624IU | Vitamin C: 25mg | Calcium: 80mg | Iron: 3mg
