🧾 Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup corn kernels (fresh or frozen)
1 can (15 oz / 400 g) black beans, drained and rinsed
1 can (15 oz / 400 g) diced tomatoes
4 cups vegetable broth
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
Salt & pepper to taste
Optional toppings: avocado, fresh cilantro, lime wedges
👩🍳 Instructions
1️⃣ Sauté aromatics
Heat olive oil in a pot over medium heat.
Add onion and garlic; sauté 2–3 minutes until fragrant.
2️⃣ Add vegetables
Stir in bell peppers, corn, black beans, and diced tomatoes. Cook 2–3 minutes.
3️⃣ Add broth & seasonings
Pour in vegetable broth. Add chili powder, cumin, smoked paprika, salt, and pepper.
Bring to a boil, then reduce heat and simmer 15 minutes.
4️⃣ Serve
Ladle into bowls. Top with avocado, cilantro, or a squeeze of lime if desired.
🥗 Nutrition Facts (Per Serving – Approx.)
Calories: 180 kcal
Protein: 7 g
Fat: 4 g
Total Carbs: 32 g
Fiber: 9 g
Net Carbs: 23 g
✅ Low-calorie & fiber-rich
✅ Vegan & detox-friendly
✅ Quick and easy weeknight soup
💡 Tips & Variations
Add chicken or turkey for extra protein
Use spicy peppers for a hotter version
Blend half the soup for a creamy texture without cream
Serve with keto tortilla strips for crunch
