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Mexican Vegetable Soup

Name: Mexican Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: Mexican
Ingredients: 1 medium zucchini, ); 1 red bell pepper,; 1 1/2 cans diced tomatoes with green chilies; 1 1/2 cups chopped yellow onion ); 1 1/2 Tbsp olive oil; 1 3/4 cups frozen corn or drained and rinsed canned hominy; 1 cup peeled and diced carrots ); 1 tsp dried oregano ); 1 tsp ground cumin; 1/2 cup chopped cilantro; 2 cloves garlic,; 2 Tbsp fresh lime juice; 5 cups low-sodium vegetable broth; 6 oz diced green beans , optional); Salt and freshly ground black pepper

Category
Soup
Cusine
Mexican

What do you need?

How to make?

Ingredients

1 1/2 cups chopped yellow onion

1 cup peeled and diced carrots

1 1/2 Tbsp olive oil

2 cloves garlic

5 cups low-sodium vegetable broth

1 1/2 cans diced tomatoes with green chilies

1 medium zucchini

6 oz diced green beans

1 red bell pepper

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

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.