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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (for drizzling in your Dutch oven pan)
- 1 onion (diced, I prefer yellow or red)
- 6 cloves garlic (mine were small – minced)
- 1 green bell pepper (or red, yellow, diced)
- 1/2 jalapeño (diced, optional)
- 1 cup frozen corn (organic)
- 1 zucchini (diced)
- 24 oz. crushed tomatoes (can of fire roasted, organic, low sodium if you can find it)
- 4 cups vegetable broth
- 1/4 cup ground cumin (YES that’s correct of, use less if you don’t like it)
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1/2 tsp. cayenne powder
- salt
- pepper
- 15 oz. red kidney beans (can of, or a can of black beans, whichever you prefer)
- avocado (diced)
- red onion (diced)
- cilantro leaves (Fresh)
- tortilla chips (Crushed)
- cheddar cheese (for a vegetarian option – I suggest Cabot’s Chipotle Cheddar to add a nice smoky flavor to the soup)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1440mg60% |
| Potassium1290mg37% |
| Protein14g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber9g36% |
| Sugars7g |
| Vitamin A50% |
| Vitamin C160% |
| Calcium20% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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