3 Tbsp canola oil
1 medium onion, chopped
1 medium carrot, peeled & chopped
1 small green bell pepper, chopped
2 Roma tomatoes, seeded & diced
1 cup corn
2 cups cabbage, shredded
2 cloves garlic, minced
1 (15 oz) can black beans, drained & rinsed
2 Tbsp lime juice (about 1 lime)
1 Jalapeño pepper, seeded and sliced into rings
4 cups soup stock
1 tsp salt
½ tsp black pepper
⅓ cup fresh cilantro, minced
1 avocado, pitted and diced
Heat oil in a large pot over medium-high heat. Add onion, carrot, green bell pepper, black pepper, and salt. Sauté until onions are soft (about 5 minutes.)
Add garlic and jalapeño. Sauté another 30 seconds. Add soup stock and bring to a boil.
Add tomatoes and beans; continue to simmer for 5 minutes.
Stir in corn and shredded cabbage and cook for another 2-3 minutes.
Turn off heat and add lime juice. Taste and adjust seasoning.
Garnish with avocados and cilantro and serve. Enjoy!