Cowboy Caviar Soup
Description
Roasted veggies, corn, black beans, and black-eyed peas combine with spices, lime juice, and cilantro in this thick and flavorful soup modeled after cowboy caviar.
Ingredients
•
1 large green bell pepper, cut in 1/4-inch pieces
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2 medium Roma tomatoes, cut into 1/4-inch chunks
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1 small red onion, cut into 1/4-inch pieces
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4 tablespoons olive oil, divided
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1 small jalapeno pepper, chopped
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2 cloves garlic, chopped
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3 cups water
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1 (16 ounce) package frozen corn, thawed, divided
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1 medium avocado, chopped
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3/4 cup reduced-sodium black beans, rinsed and drained
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3/4 cup black-eyed peas, rinsed and drained
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1 1/2 teaspoons dried oregano
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons garlic powder
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1 1/2 teaspoons chili powder
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1 1/2 teaspoons salt
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1/2 teaspoon cayenne pepper
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1/2 teaspoon black pepper
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1/4 cup red wine vinegar
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1/4 cup chopped fresh cilantro, or to taste
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1 medium lime, juiced
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2
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
Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.
4
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
Add avocado to the pot and puree soup with an immersion blender.
6
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
Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve.