Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup frozen corn
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and jalapeño pepper, and cook for another 2 minutes.
4. Add cumin, smoked paprika, and chili powder, and cook for 1 minute.
5. Pour in vegetable broth, diced tomatoes, black beans, frozen corn, red bell pepper, and zucchini.
6. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 32g
Protein: 9g
Fiber: 9g
Sodium: 800mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- If you don't have smoked paprika, you can use regular paprika.
- You can use any type of beans you like, such as kidney beans or pinto beans.
- If you don't have fresh jalapeño pepper, you can use canned jalapeño peppers.
Variations:
- Add cooked chicken or ground beef for a meaty version.
- Use different vegetables, such as carrots, celery, or mushrooms.
- Add a can of diced green chilies for extra heat.
Tips and tricks:
- If you like your soup spicier, add more jalapeño pepper or chili powder.
- You can make this soup ahead of time and reheat it when ready to serve.
- This soup freezes well, so you can make a big batch and freeze it for later.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in bowls with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Serve with crusty bread or crackers.
- Pair with a salad for a complete meal.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Quinoa salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Vegetable soup has been a popular dish for centuries, and is often made with whatever vegetables are in season.
Flavor profiles:
- This soup is spicy, smoky, and savory, with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve hot as a main dish or appetizer.
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