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How to Make Cowboy Caviar Soup - A Step-by-Step Guide

There's something special about a hearty soup that warms you up from the inside out, especially when it's packed with flavor and wholesome ingredients. Cowboy caviar is a popular dish known for its blend of vibrant, fresh flavors, and when turned into a soup, it becomes a satisfying and delicious meal that's perfect for any occasion.

This Cowboy Caviar Soup recipe takes the traditional southwestern flavors of the classic cowboy caviar dish and transforms them into a comforting and fil...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • 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.
  • Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.
  • 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.
  • Add avocado to the pot and puree soup with an immersion blender.
  • 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.
  • Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve.

    • Nutrition

    206 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Sodium: 521mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 5g
    • Vitamin C: 30mg
    • Calcium: 34mg
    • Iron: 1mg
    • Potassium: 472mg

    Categories

    Appetizer recipes
    Side recipes
    Salad recipes
    Potluck recipes
    Party food recipes