Vegetarian Enchilada Soup

Name: Vegetarian Enchilada Soup
Yield: 6 servings
Ingredients: 1 red bell pepper, diced; 1 medium zucchini, diced; 1 jalapeno, seeded and diced (optional); 3 cups (750 mL) vegetable broth; 2 cans (10 oz./300 g each) mild enchilada sauce (2 cups/500 mL total); 1 can (15 oz. or 398 mL) black beans, drained and rinsed; 1 can (16 oz. or 398 mL) refried beans; 1 tsp (5 mL) cumin; ½ lime, juiced; ¼ cup (60 mL) chopped cilantro; Optional Toppings: Grated cheddar cheese, sour cream or Greek yogurt, tortilla strips, additional chopped cilantro

Prep 10 min

Cook 20 min

Ready in 30 min

This colorful and comforting soup is full of flavor and comes together in 30 minutes!

Ingredients

1 red bell pepper, diced
1 medium zucchini, diced
1 jalapeno, seeded and diced (optional)
3 cups (750 mL) vegetable broth
2 cans (10 oz./300 g each) mild enchilada sauce (2 cups/500 mL total)
1 can (15 oz. or 398 mL) black beans, drained and rinsed
1 can (16 oz. or 398 mL) refried beans
1 tsp (5 mL) cumin
½ lime, juiced
¼ cup (60 mL) chopped cilantro
Optional Toppings: Grated cheddar cheese, sour cream or Greek yogurt, tortilla strips, additional chopped cilantro

Directions

Combine the bell pepper, zucchini, jalapeno (if using), broth, enchilada sauce, beans, refried beans, and cumin in the Deep Covered Baker. Stir to combine and break up the refried beans a bit.
Cover and microwave for 16-18 minutes or until vegetables are tender.
Remove from the microwave and stir in the lime juice and cilantro. Let sit 5 minutes before serving. Serve with optional toppings

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 130, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1340 mg, Carbohydrate 23 g, Fiber 7 g, Sugars 8 g (includes 0 g added sugar), Protein 7 g