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Ingredients
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1 large green bell pepper, cut in 1/4-inch pieces
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2 medium Roma tomatoes, cut into 1/4-inch chunks
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1 small red onion, cut into 1/4-inch pieces
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4 tablespoons olive oil, divided
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1 small jalapeno pepper, chopped
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2 cloves garlic, chopped
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3 cups water
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1 (16 ounce) package frozen corn, thawed, divided
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1 medium avocado, chopped
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¾ cup reduced-sodium black beans, rinsed and drained
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¾ cup black-eyed peas, rinsed and drained
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1 ½ teaspoons dried oregano
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1 ½ teaspoons ground cumin
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1 ½ teaspoons garlic powder
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1 ½ teaspoons chili powder
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1 ½ teaspoons salt
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½ teaspoon cayenne pepper
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½ teaspoon black pepper
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¼ cup red wine vinegar
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¼ cup chopped fresh cilantro, or to taste
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1 medium lime, juiced
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
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Toss bell pepper, tomatoes, onion, and 2 tablespoons olive oil in a mixing bowl until vegetables are coated. Spread mixture onto the prepared baking sheet.
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Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.
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While vegetables are roasting, heat remaining 2 tablespoons oil in a medium pot over medium-high heat. Add jalapeno and garlic and saute for 2 minutes. Add water and 1 cup corn; bring to a simmer. Reduce heat and simmer for 10 minutes.
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Add avocado to the pot and puree soup with an immersion blender.
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Stir in the remaining corn, black beans, black-eyed peas, roasted vegetables, oregano, cumin, chili powder, salt, cayenne, and black pepper. Cook until heated through, about 5 minutes.
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Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve.
Nutrition Facts (per serving)
206 | Calories |
11g | Fat |
25g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 206 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 2g | 8% |
Sodium 521mg | 23% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 6g | 22% |
Total Sugars 4g | |
Protein 5g | 11% |
Vitamin C 30mg | 34% |
Calcium 34mg | 3% |
Iron 1mg | 8% |
Potassium 472mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.