Mexican-Inspired Vegetable Soup
0
Points®
Total time: 50 min • Prep: 30 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Here’s a spicy version of everyone’s favourite soup. If you can’t handle the heat, leave out the jalapeño seeds.
Ingredients
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)
Instructions
1
Place green beans, garlic, zucchini, tomatoes, onion, green pepper, tomatillos, jalapeño, 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.
2
Stir in cilantro, lime juice and salt. Serve. Yields about 1 cup per serving.
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