Mexican-Inspired Vegetable Soup

Uncooked green snap beans

2 cup(s), fresh, cut into bit-size pieces

Garlic

3 clove(s), large, minced

Zucchini

2 small, cubed

Canned diced tomatoes

14 oz, Mexican-style preferred

Spanish onion

1 medium, chopped

Green bell pepper

1 medium, chopped

Tomatillo

1 cup(s), chopped

Jalapeño pepper

1 medium, finely chopped (don't touch seeds with bare hands)

Poblano chile

½ medium, finely chopped

Fresh oregano

1 tsp(s)

Cumin seeds

½ tsp(s)

Vegetable broth

6 cup(s)

Roasted red peppers (packed in water)

½ cup(s), water-packed (about 2 peppers)

Canned chipotle peppers in adobo sauce

1 tbsp(s)

Cilantro

½ cup(s), fresh, chopped

Fresh lime juice

2 tbsp(s)

Table salt

¾ tsp(s)