Hearty White Bean and Corn Soup with Avocado: A Nutrient-Packed Delight

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes, or until softened and fragrant.

Add the Tomato and Spices:

Add the chopped tomato, cumin, and chili powder (if using). Stir well and cook for another 2-3 minutes, until the tomato softens and the spices become aromatic.

Add the Broth and Beans:

Pour in the vegetable broth, followed by the white beans and corn. Stir to combine. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld together.

Season and Adjust:

Taste the soup and add salt and pepper as needed. If you prefer a thicker soup, you can mash some of the beans with the back of a spoon or use an immersion blender for a smoother texture.

Serve:

Ladle the soup into bowls and top with diced avocado, fresh cilantro, and a squeeze of lime for an extra burst of flavor. Serve immediately and enjoy!

Serving and Storage Tips:

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