Guatemalan Style VegGIE Soup




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


  1. 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.)

  2. Add garlic and jalapeño. Sauté another 30 seconds. Add soup stock and bring to a boil.

  3. Add tomatoes and beans; continue to simmer for 5 minutes.

  4. Stir in corn and shredded cabbage and cook for another 2-3 minutes.

  5. Turn off heat and add lime juice. Taste and adjust seasoning.

  6. Garnish with avocados and cilantro and serve. Enjoy!

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