Mexican-Inspired Cholesterol-Lowering Soup
A delicious and heart-healthy soup inspired by Mexican flavors, designed to support a diet aimed at lowering high cholesterol. This vegetarian soup is packed with soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Avocado slices, for garnish
Instructions
In a large pot, heat olive oil over medium heat.
Add onion and garlic, sauté until fragrant.
Add bell pepper, zucchini, corn, black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes.
Taste and adjust seasoning if needed.
Serve the soup hot, garnished with fresh cilantro and avocado slices.
Estimated Nutrition
Per serving
| Calories | 200 |
| Protein (g) | 10 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |