Veggie-packed Bean Soup
By Karlee Flores
Veggie-packed Bean Soup
By Karlee Flores
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 red bell peppers, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 zucchinis, chopped
- 1 cup mushroom, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 can white beans
- 1 ½ cups corn
- 1 4-ounce can green chilis
- 1 tablespoons pollo seasoning
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 4 cups chicken stock
- ½ cup cilantro, chopped
- Juice of one lime
- Avocado for topping
Place a large Dutch oven over medium/high heat and drizzle in the olive oil. Add in the onion, bell peppers, carrots, zucchini, and mushrooms all at once. Sprinkle in the salt and pepper and sauté together, mixing frequently until the vegetables have sweat and shrunk by around half.
Add in the beans, corn, green chili, pollo seasoning, onion powder, and cumin. Mix together and cook for another 2 minutes. Add in the chicken stock, cover and let simmer until the vegetables are soft but not mushy, about 5 minutes.
Remove from the heat and add the cilantro and lime juice. Serve with fresh avocado and enjoy!
Add in the beans, corn, green chili, pollo seasoning, onion powder, and cumin. Mix together and cook for another 2 minutes. Add in the chicken stock, cover and let simmer until the vegetables are soft but not mushy, about 5 minutes.
Remove from the heat and add the cilantro and lime juice. Serve with fresh avocado and enjoy!