Mexican Black Bean and Zucchini Soup

We have been getting zucchini in our box almost every week. I think the ones we are getting now are from Mexico, but they grow quite easily here, too. This week, I chose to make a soup from vegalicious with the zucchini.

Mexican Black Bean and Zucchini Soup

I expected this to be spicy, but it wasn’t. You could add another jalapeno pepper or some additional cumin if you want more heat.

Mexican Black Bean and Zucchini Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 3 medium zucchini, chopped
  • 3 cups chicken broth
  • ¼ teaspoon cumin
  • Ground pepper, to taste
  • 1 jalapeno pepper, finely chopped
  • 1 15 ounce can black beans, drained and rinsed
  • ½ cup frozen corn
  • ½ cup sour cream
  • ½ cup fresh cilantro, chopped
  1. Heat oil in Dutch oven over medium heat. Saute onion for about 3 minutes. Add zucchini and continue to saute until zucchini softens, about 5 minutes.
  2. Add broth, cumin, ground pepper, jalapeno, black beans, and corn. Bring to a boil and simmer until zucchini softens, about 20 minutes.
  3. Add sour cream and cilantro. Stir to combine.


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