Easy Tex-Mex recipe packed with nutrition in a bowl. On the don’t feel like cooking days usually end up making this tasty soup.
olive oil 2 tsp
onion 1 cup chopped
bell pepper 1/2 cup chopped
corn 1/2 cup
garlic 4 pods minced
water 3/4 cup
tomato paste 2 tblsp
chili powder 1-2 tsp
ground cumin 2 tsp
black pepper 1/4 tsp
white kidney beans 1 can
black beans 1 can
organic vegetable broth 14 oz
fresh tomatoes 3 chopped
fresh cilantro 1/4 cup (optional)
Open all the canned beans, rinse, drain and set aside.
Heat olive oil in a pan over medium-high heat.
Add onion, bell pepper, corn and garlic and saute 3 minutes.
Stir in 3/4 cup water and add rest of the ingredients excluding the ones listed for topping.
Bring to a boil.
Simmer for 8 minutes on low heat.
Serve the soup in a bowl with a dollop of the sour cream..