Mexican Minestrone Soup with Avocados
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Mexican Minestrone Soup with Avocados
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This Mexican Vegetable Soup uses healthy avocados for added nutrition and a creamy texture. We're calling it Mexican Minestrone for a fun fusion!
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Ingredients
- 1 tsp 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 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp ground black pepper
- 1 avocado, diced and tossed with a splash of lemon juice to prevent browning
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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 Information
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Calories
493kcal
(25%)
Carbohydrates
79.7g
(27%)
Protein
25g
(50%)
Fat
11g
(17%)
Saturated Fat
1.8g
(9%)
Sodium
1069mg
(45%)
Fiber
21.2g
(85%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 79.7g | 27% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 1.8g | 9% |
| Sodium | 1069mg | 45% |
| Fiber | 21.2g | 85% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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