Cowboy Caviar Soup

All the ingredients of cowboy caviar are combined in this thick and flavorful soup. Pureed corn and water are the base of this soup to keep the sodium levels down. Roasted vegetables are stirred in at the end, along with fresh lime juice and cilantro just like cowboy caviar. Mexican spices will have you coming back for more. Serve with tortilla chips if you like.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 206 Calories

Ingredients

• 1 ½ teaspoons salt
• 3 cups water
• 2 cloves garlic, chopped
• 1 ½ teaspoons ground cumin
• ¼ cup red wine vinegar
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons dried oregano
• 4 tablespoons olive oil, divided
• 1 ½ teaspoons chili powder
• ½ teaspoon cayenne pepper
• ½ teaspoon black pepper
• 1 medium lime, juiced
• ¼ cup chopped fresh cilantro, or to taste
• 1 medium avocado, chopped
• 1 small jalapeno pepper, chopped
• 2 medium Roma tomatoes, cut into 1/4-inch chunks
• 1 large green bell pepper, cut in 1/4-inch pieces
• 1 small red onion, cut into 1/4-inch pieces
• 1 (16 ounce) package frozen corn, thawed, divided
• ¾ cup reduced-sodium black beans, rinsed and drained
• ¾ cup black-eyed peas, rinsed and drained

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Step 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.

Step 3

Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.

Step 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.

Step 5

Add avocado to the pot and puree soup with an immersion blender.

Step 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.

Step 7

Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve.