Mexican Vegetable Soup
Soups
Ingredients
Chopped Tomatoes 27 ounce
Bell pepper, diced 1
Black beans, rinsed and drained 1 can
Celery, diced 2 stalks
Chili powder* (or to taste) 1 tablespoon
Cilantro, chopped 1/4 cup
Corn, fresh or frozen 1 cup
Cumin, toasted and ground 2 teaspoons
Garlic, chopped 4 cloves
Green beans, trimmed and cut into bite sized pieces 1/2 pound
Jalapeno chili, finely diced 1
Large carrots, diced 2
Lime juice 1 tablespoon
Onion, diced 1
Oregano 1 tablespoon
Quinoa, rinsed 1/2 cup
Salt and pepper to taste
Vegetable broth 8 cups
Vegetable oil 1 tablespoon
Zucchini, diced 1
Directions
1. Heat the oil in a large sauce pan over medium-high heat, add the onions, celery, and carrots and cook until tender, about 7-10 minutes.
2. Add the jalapeno, garlic, chili powder, and cumin and cook until fragrant, about a minute.
3. Add the broth, Pomì chopped tomatoes, oregano, and quinoa, bring to a boil, reduce the heat and simmer until the quinoa is tender, about 20 minutes, adding the green beans, bell pepper, and zucchini after 10 minutes.
4. Add the black beans, corn, and lime juice, and season with salt and pepper to taste before removing from heat and serving garnished with cilantro.
Note: If the soup is too sour add a teaspoon of sugar.
Option: Add cream, sour cream, or cream cheese for a creamy version!
Option: Serve topped with avocado, crumbled queso fresco (or feta), tortilla chips, lime wedges, jalapeno, etc.
Notes
Note: *I like to use ground chipotle chili pepper powder for the smokiness!