Here’s a spicy version of everyone’s favorite soup. If you can’t handle the heat, leave out the jalapeno seeds.
- 2 cup(s) uncooked green snap beans, fresh, cut into bit-size pieces
- 3 clove(s), medium garlic clove(s), minced
- 2 small uncooked zucchini, cubed
- 14 oz canned diced tomatoes, Mexican-style preferred
- 1 medium uncooked Spanish onion(s), chopped
- 1 medium green pepper(s), chopped
- 1 cup(s), chopped tomatillo
- 1 medium jalapeño 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) reduced sodium vegetable broth
- 1/2 cup(s) roasted red peppers (packed in water), (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
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.