Name: Cowboy Caviar Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Green bell pepper, cut in 1/4-inch pieces - 1 large; Roma tomatoes, cut into 1/4-inch chunks - 2 medium; Red onion, cut into 1/4-inch pieces - 1 small; Olive oil, divided - 4 tablespoons; Jalapeño pepper, chopped - 1 small; Garlic, chopped - 2 cloves; Water - 3 cups; Frozen corn, thawed, divided - 1 (16 ounce) package; Avocado, chopped - 1 medium; Reduced-sodium black beans, rinsed and drained - ¾ cup; Black-eyed peas, rinsed and drained - ¾ cup; Dried oregano - 1 ½ teaspoons; Ground cumin - 1 ½ teaspoons; Garlic powder - 1 ½ teaspoons; Chili powder - 1 ½ teaspoons; Salt - 1 ½ teaspoons; Cayenne pepper - ½ teaspoon; Black pepper - ½ teaspoon; Red wine vinegar - ¼ cup; Chopped fresh cilantro, or to taste - ¼ cup; Lime, juiced - 1 medium

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cowboy Caviar Soup

1. Green bell pepper, cut in 1/4-inch pieces - 1 large

2. Roma tomatoes, cut into 1/4-inch chunks - 2 medium

3. Red onion, cut into 1/4-inch pieces - 1 small

4. Olive oil, divided - 4 tablespoons

5. Jalapeño pepper, chopped - 1 small

6. Garlic, chopped - 2 cloves

7. Water - 3 cups

8. Frozen corn, thawed, divided - 1 (16 ounce) package

9. Avocado, chopped - 1 medium

10. Reduced-sodium black beans, rinsed and drained - ¾ cup

11. Black-eyed peas, rinsed and drained - ¾ cup

12. Dried oregano - 1 ½ teaspoons

13. Ground cumin - 1 ½ teaspoons

14. Garlic powder - 1 ½ teaspoons

15. Chili powder - 1 ½ teaspoons

16. Salt - 1 ½ teaspoons

17. Cayenne pepper - ½ teaspoon

18. Black pepper - ½ teaspoon

19. Red wine vinegar - ¼ cup

20. Chopped fresh cilantro, or to taste - ¼ cup

21. Lime, juiced - 1 medium

How to cook deliciously - Cowboy Caviar Soup

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

2. Stage

Toss bell pepper, tomatoes, onion, and 2 tablespoons olive oil in a mixing bowl until vegetables are coated. Spread mixture onto the prepared baking sheet.

3. Stage

Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.

4. Stage

While vegetables are roasting, heat remaining 2 tablespoons oil in a medium pot over medium-high heat. Add jalapeno and garlic and saute for 2 minutes. Add water and 1 cup corn; bring to a simmer. Reduce heat and simmer for 10 minutes.

5. Stage

Add avocado to the pot and puree soup with an immersion blender.

6. Stage

Stir in the remaining corn, black beans, black-eyed peas, roasted vegetables, oregano, cumin, chili powder, salt, cayenne, and black pepper. Cook until heated through, about 5 minutes.

7. Stage

Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve.