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Mexican-Inspired Vegetable Soup

Total Time
50 min
Prep
30 min
Cook
20 min
Serves
12
Difficulty
Easy
Here’s a spicy version of everyone’s favorite soup. If you can’t handle the heat, leave out the jalapeno seeds.
Ingredients

uncooked green snap beans

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

garlic clove(s)

3 medium clove(s), minced

uncooked zucchini

2 small, cubed

canned diced tomatoes

14 oz, Mexican-style preferred

uncooked Spanish onion(s)

1 medium, chopped

green pepper(s)

1 medium, chopped

tomatillo

1 cup(s), chopped

jalapeño pepper(s)

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

poblano chile

½ medium, finely chopped

fresh oregano

1 tsp

ground cumin

½ tsp

fat free reduced sodium vegetable broth

6 cup(s)

roasted red peppers (packed in water)

½ cup(s), (about 2 peppers)

canned chipotle peppers in adobo sauce

1 Tbsp

cilantro

½ cup(s), fresh, chopped

fresh lime juice

2 Tbsp

table salt

¾ tsp

Instructions

  1. 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.
  2. Stir in cilantro, lime juice and salt. Serve. Yields about 1 cup per serving.

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