Cowboy Caviar Soup

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
• 0.75 cup reduced-sodium black beans, rinsed and drained
• 0.75 cup black-eyed peas, rinsed and drained
• 1.5 teaspoons dried oregano
• 1.5 teaspoons ground cumin
• 1.5 teaspoons garlic powder
• 1.5 teaspoons chili powder
• 1.5 teaspoons salt
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon black pepper
• 0.25 cup red wine vinegar
• 0.25 cup chopped fresh cilantro, or to taste
• 1 medium lime, juiced

Steps

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.