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 favorite soup. It is packed with a variety of colorful vegetables. Make sure to choose a smaller zucchini, which will have more flavor than larger ones. This is a versatile recipe that offers plenty of room to personalize the dish to your palette. If you’d like a little more heat, use serrano or habañero peppers instead of jalapeños. You can also incorporate cayenne pepper or extra-hot Mexican chili powder to add even more spiciness to this flavorful Mexican-style soup. If you can’t handle the heat, leave out the jalapeno seeds or omit it altogether.
Ingredients
Uncooked green snap beans
2 cup(s), fresh, cut into bit-size pieces
Garlic
3 clove(s), minced
Uncooked 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 pepper
½ medium, finely chopped
Fresh oregano
1 tsp
Ground cumin
½ tsp
Low 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