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Veggie Fajita Soup w/ Fresh Avocado

Soup in Summer?? Yes please! This recipe will spice up your dinner table and keep you warm after a dip at the poolside, don't knock it till you try it, enjoy!

Veggie Fajita Soup w/ Fresh Avocado Recipe:

Yield: 4 Servings

Cook Time: 45 Min


- 1 (15 oz) Can Black Beans

- 1 ½ Cups Fresh or Frozen Corn

- 1 Red Bell Pepper, Diced

- ½ Yellow or White Onion, Diced

- 4 Garlic Cloves, Minced

- 2 Cups Vegetable Broth or Stock

- 1 (15oz) Can Roasted Tomatoes

- 2 tsp Sea Salt

- 2 tsp Black Pepper

- 1 ½ Tbsp Cumin

- 1 Tbsp Chili Powder

- 2 Tbsp Olive Oil

- 1 Avocado, Sliced

- ½ Cup Cilantro

- ¼ Cup Sour Cream or Soured Coconut Cream


1. In a large pot or Dutch oven, heat olive oil over medium high heat. Add onions and bell pepper and cook for 4-5 minutes.

2. Add garlic and cook for an additional minute. Add sea salt, cumin, chili powder, and black pepper, stir.

3. Next, add roasted tomatoes, vegetable broth, black beans, and fresh or frozen corn. Reduce the heat to medium and simmer for thirty minutes.

4. Portion into soup cups and top with sliced avocado, cilantro, and sour cream or soured coconut cream, enjoy!

Click Link Below For Recipe PDF:

Veggie Fajita Soup Recipe-PDF
Download PDF • 83KB

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