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

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.