Mexican Minestrone Soup with Avocados
This Mexican Vegetable Soup uses healthy avocados for added nutrition and a creamy texture. We're calling it Mexican Minestrone for a fun fusion!
Servings: 4 people
Calories: 493kcal
Ingredients
- 1 teaspoon oil
- ½ onion, diced
- ½ green pepper, diced
- 2 c black beans, cooked (drained, if canned)
- 1 (14 oz) can diced tomatoes, undrained
- 1 c corn (thawed if frozen)
- 4 c stock (chicken or vegetable)
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 avocado, diced and tossed with a splash of lemon juice to prevent browning
Instructions
- In a medium soup pot, heat oil. Add onions and peppers and sauté over medium high heat until translucent (3-5 min).
- Add beans, tomatoes with juice, and corn. Mix well.
- Add stock and bring to a simmer. Simmer, covered, for 10 min.
- Add paprika, cayenne pepper, salt, and pepper to taste. Cover and simmer an additional 5 min.
- Remove soup from heat and stir in avocado.
- Serve immediately.
Notes
To peel and pit the avocado, we normally take a small knife and cut a slit all the way around the circumference of the fruit, cutting down to the pit. Once the cut is made, you can twist the halves in opposite directions and the pit should release from one of the sides. To remove the pit from the other side, give it a good whack with a large knife. When the knife is embedded in the pit, twist to pop it out. You can then use a spoon to scoop the flesh out of the skin.
Nutrition
Calories: 493kcal | Carbohydrates: 79.7g | Protein: 25g | Fat: 11g | Saturated Fat: 1.8g | Sodium: 1069mg | Fiber: 21.2g | Sugar: 8g