soups

Ingredients

	2 cup(s) green snap beans, fresh, cut into bit-size pieces
	3 medium garlic clove(s), minced
	2 small zucchini, cubed
	14 oz canned diced tomatoes, Mexican-style preferred
	1 medium Spanish onion, chopped
	1 medium green pepper(s), chopped
	1 cup(s) chopped tomatillos
	1 medium jalapeno pepper(s), finely chopped (don't touch seeds with bare hands)
	1/2 medium poblano chile, finely chopped
	1 tsp fresh oregano
	1/2 tsp ground cumin
	6 cup(s) vegetable broth
	1/2 cup(s) roasted red peppers, water-packed (about 2 peppers)
	1 Tbsp canned chipotle peppers in adobo sauce
	1/2 cup(s) cilantro, fresh, chopped
	2 Tbsp fresh lime juice
	3/4 tsp table salt

Instructions

• Place green beans, garlic, zucchini, tomatoes, onion, green pepper, tomatillos, jalapeno, poblano, oregano, cumin and broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor; stir into soup. Cover and bring to a boil over high heat; reduce heat to low, and simmer, partly covered, for about 10 minutes.
  
  
• Stir in cilantro, lime juice and salt. Serve. Yields about 1 cup per serving.