Cowboy Caviar Soup

Name: Cowboy Caviar Soup
Total time: 55
Yield: 8
Ingredients: 1 large green bell pepper, cut in 1/4-inch pieces; 2 medium Roma tomatoes, cut into 1/4-inch chunks; 1 small red onion, cut into 1/4-inch pieces; 4 tablespoons olive oil, divided; 1 small jalapeno pepper, chopped; 2 cloves garlic, chopped; 3 cups water; 1 (16 ounce) package frozen corn, thawed, divided; 1 medium avocado, chopped; 0.75 cup reduced-sodium black beans, rinsed and drained; 0.75 cup black-eyed peas, rinsed and drained; 1.5 teaspoons dried oregano; 1.5 teaspoons ground cumin; 1.5 teaspoons garlic powder; 1.5 teaspoons chili powder; 1.5 teaspoons salt; 0.5 teaspoon cayenne pepper; 0.5 teaspoon black pepper; 0.25 cup red wine vinegar; 0.25 cup chopped fresh cilantro, or to taste; 1 medium lime, juiced

Recipe by Chef Mo from allrecipes.com

Lunch 55 Mins.

Ingredients

8 servings

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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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0.75 cup reduced-sodium black beans, rinsed and drained
•

0.75 cup black-eyed peas, rinsed and drained

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1.5 teaspoons dried oregano
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1.5 teaspoons ground cumin
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1.5 teaspoons garlic powder
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1.5 teaspoons chili powder
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1.5 teaspoons salt
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0.5 teaspoon cayenne pepper
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0.5 teaspoon black pepper
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0.25 cup red wine vinegar
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0.25 cup chopped fresh cilantro, or to taste
•

1 medium lime, juiced

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
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.
Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.
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.
Add avocado to the pot and puree soup with an immersion blender.
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.
Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve.