Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper (any color), diced
– 1 zucchini, diced
– 1 cup corn (fresh or frozen)
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) diced tomatoes (with juice)
– 4 cups vegetable broth
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Avocado, diced (for garnish)
– Lime wedges (for serving)
### Instructions:
1. Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.
2. Sauté Vegetables: Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then add the minced garlic and diced bell pepper, cooking for another 2-3 minutes.
3. Add Zucchini and Corn: Stir in the diced zucchini and corn, cooking for another 2-3 minutes.
4. Combine Other Ingredients: Add the black beans, diced tomatoes (with their juice), vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together.
5. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes. This allows the flavors to meld together.
6. Taste and Adjust: Taste the soup and adjust the seasoning if needed.
7. Serve: Ladle the soup into bowls and garnish with fresh cilantro, diced avocado, and lime wedges.
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