Mexican Vegetable Soup Recipe Recipes Net

Ingredients

1½cupsyellow onion,medium, chopped

1cupcarrots,peeled and diced

1½tbspolive oil

2clovesgarlic,minced

5cupslow-sodium vegetable broth

14½oztomatoes with green chilies,1½ cans, diced

1⅓cupszucchini,chopped

1¼cupsgreen beans

1red bell pepper,diced

1tspdried oregano,or Mexican oregano

1tspground cumin

salt

freshly ground black pepper

1¾cupsfrozen corn,or drained and rinsed canned hominy

2tbspfresh lime juice

1/2cupcilantro,chopped

Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes, then add garlic and saute 1 minute longer.

Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste.

Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.

Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.