Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 6 cups vegetable broth (1.4 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 teaspoon dried oregano (5 ml)
  • Salt and black pepper to taste
  • 1 cup chopped carrots (120g)
  • 1 cup chopped celery (100g)
  • 1 cup chopped zucchini (125g)
  • 1 cup corn kernels, fresh or frozen (150g)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (100g)
  • 1 (15-ounce) can of kidney beans, rinsed and drained (425g)
  • Lime wedges (Optional)
  • Chopped cilantro (Optional)
  • Avocado slices (Optional)
  • Sour cream or plain yogurt (Optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, and smoked paprika; cook for 1 minute more, stirring constantly until fragrant.
  2. Pour in vegetable broth, add diced tomatoes, and oregano. Season with salt and pepper. Bring to a simmer.
  3. Add carrots, celery, and zucchini. Simmer for 10 minutes, or until slightly softened.
  4. Stir in corn, green beans, and kidney beans. Simmer for another 5 minutes, or until the green beans are tender-crisp.
  5. Taste and adjust seasonings as needed. Ladle into bowls and garnish with lime wedges, cilantro, avocado, and/or sour cream, if desired.