Butternut chicken and banana soup –
Blue Pot Hearty Soup
<p Feast your eyes on this vibrant dish! Just look at this lovely image to get your taste buds tingling.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped (any color)
- 4 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn (fresh, frozen, or canned)
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until they’re translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for another 3-4 minutes, letting those flavors mingle and dance.
- Add the chopped bell pepper and cook for an additional 2 minutes, then sprinkle in the cumin and smoked paprika to infuse that smoky goodness into the mix.
- Pour in the vegetable broth and add the diced tomatoes (with their juices), black beans, and corn. Bring it to a gentle boil.
- Reduce the heat and let it simmer for about 20-25 minutes, allowing all those flavors to deepen and come together beautifully.
- Taste and season with salt and pepper as needed. Feel free to add more spices if you want to kick it up a notch!
- Garnish with fresh cilantro right before serving. You can pair this soup with some crusty bread or over a bed of rice for an extra comforting meal.
<p Enjoy this bowl of comfort with your family or friends, and don't forget to share the love. Let me know how it turns out!