Ingredients
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4 teaspoons olive oil
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1 cup onion, chopped
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2 cloves garlic, minced
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1 teaspoon cumin
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3 tomatoes, seeded and chopped
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2 cups broth (vegetable or chicken)
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1 red bell pepper, roughly chopped into 1" pieces
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1 yellow bell pepper, roughly chopped into 1" pieces
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2 zucchini, chopped
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1 cup corn
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salt and pepper, to taste
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2 cups black beans (1 15-oz can is 1 1/2 cups and will do)
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3/4 teaspoon cider vinegar
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cilantro
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lime wedge
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1 cup kidney bean (1 15-oz can is 1 1/2 cups and will do)
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2 red chili peppers, seeded and chopped
Instructions
- In a skillet, roast chilies for 20-30 seconds over high heat.
- Remove from heat and let cool.
- In a large pot, heat 2 tsp olive oil over medium-high heat and sautee onions until golden.
- Add garlic and cumin and cook, stirring constantly for about 30 seconds.
- Add tomatoes, broth and chilies.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- In batches in a blender or with a stick blender, puree the soup.
- Pour through a fine sieve, cheesecloth or food mill, if desired.
- In a skillet, heat 2 tsp olive oil over medium-high heat.
- Add bell peppers, zucchini and corn.
- Season with salt and pepper and cook until tender- about 4 minutes.
- Add to broth mixture with the black beans and kidney beans.
- Simmer for 1-2 minutes, until vegetables are tender.
- Stir in the vingegar and garnish with cilantro, lime wedges and avacado.