Mexican-Inspired Low Cholesterol Soup
A delicious and heart-healthy soup inspired by Mexican flavors, designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup frozen corn
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for garnish)
- Lime wedges (for serving)
Instructions
In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until fragrant.
Add the red bell pepper and zucchini, cook until vegetables are slightly softened.
Stir in the black beans, diced tomatoes, vegetable broth, corn, cumin, and chili powder. Season with salt and pepper.
Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges.
Estimated Nutrition
Per serving
| Calories | 150 |
| Protein (g) | 6 |
| Carbs (g) | 25 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 0 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |