Black Bean Fajita Soup

When it's hot outside, you want something tangy and refreshing. When it's cold, you want something hot and filling. Good news: this soup has the best of both worlds! It's light enough to eat in the summer and warming enough to enjoy in the winter. Savory, smokey, zesty... You'll be craving this all year round.

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Servings: 8

Prep Time: 00:10

Cook Time: 00:30


2 tablespoons olive oil

2 onions, sliced

2 bell peppers, sliced and halved

1 zucchini, quartered and sliced

4 cloves garlic, minced

1 cup corn, frozen or fresh

1 can diced tomatoes

2 cans black beans, drained and rinsed

3 cups vegetable broth

1/2 teaspoon coconut sugar

1 tablespoon cumin

1/2 tablespoon chili powder

1 tablespoon salt

1 juice of lime

optional: chilis in adobo, blended with a splash of olive oil


1In a large pot, heat the olive oil, onions, and bell peppers over medium-high. Add a pinch of salt to help the onions "sweat". Toss.

2Add each ingredient in, tossing it all together with a wooden spoon after each new addition to make sure everything is well-mixed and incorporated.

3Pour in the vegetable broth and lime juice and bring it to a slight boil. Once bubbling, reduce the heat to low and cover for 20 minutes. Stir every so often. This would also be the time to add in the blended chilis if you want a little smokey heat!

4Enjoy hot with avocado, a sprinkle of chili powder, tortilla strips, or cashew sour cream!

Additional Notes

Everything will cook as you add in the ingredients and let it simmer, so there isn't really any "wait time" between adding ingredients. The coconut sugar adds slight sweetness to the soup, bring together a savory/sweet/tangy flavor. Other granulated sugars would work as well. HIGHLY recommend adding chilis to this soup!

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