Cowboy Caviar Soup

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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.

Submitted by Chef Mo
Updated on February 18, 2022
3
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

  • ¾ cup reduced-sodium black beans, rinsed and drained

  • ¾ cup black-eyed peas, rinsed and drained

  • 1 ½ teaspoons dried oregano

  • 1 ½ teaspoons ground cumin

  • 1 ½ teaspoons garlic powder

  • 1 ½ teaspoons chili powder

  • 1 ½ teaspoons salt

  • ½ teaspoon cayenne pepper

  • ½ teaspoon black pepper

  • ¼ cup red wine vinegar

  • ¼ cup chopped fresh cilantro, or to taste

  • 1 medium lime, juiced

Directions

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

  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.

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

  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.

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

  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.

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

Nutrition Facts (per serving)

206 Calories
11g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 206
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Sodium 521mg 23%
Total Carbohydrate 25g 9%
Dietary Fiber 6g 22%
Total Sugars 4g
Protein 5g 11%
Vitamin C 30mg 34%
Calcium 34mg 3%
Iron 1mg 8%
Potassium 472mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.