Mexican Vegetable Soup

Ingredients

• 1 1/2 cups chopped yellow onion
• 1 cup peeled and diced carrots
• 1 1/2 Tbsp olive oil
• 2 cloves garlic, minced
• 5 cups low-sodium vegetable broth
• 1 1/2 cans diced tomatoes with green chilies
• 1 medium zucchini, chopped, 1 3/4 cups
• 6 oz diced green beans, 1 1/4 cups, optional
• 1 red bell pepper, diced
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and freshly ground black pepper
• 1 3/4 cups frozen corn or drained and rinsed canned hominy
• 2 Tbsp fresh lime juice
• 1/2 cup chopped cilantro

Directions

1. Warm the olive oil in a large pot set over medium-high heat. Add the onions and carrots, and cook for 3 minutes, stirring now and then. Add the garlic and cook for 1 minute more.
2. Pour in the vegetable broth and tomatoes, then add the zucchini, green beans, bell pepper, oregano and cumin. Season with salt and pepper to taste.
3. Bring the soup up to a boil, then turn the heat down to medium-low. Cover the pot and let it simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
4. Stir in the corn, lime juice and cilantro, and continue cooking just until the corn is hot. Serve warm.