Shelly's Recipe

MEXICAN VEGETABLE SOUP

Category: Soups

2 cups fresh green snap beans, cut into bite-size pieces
3 cloves fresh garlic, minced
2 small zucchini, cubed
1 cup tomatillos, chopped
1 medium jalapeno pepper, finely chopped
1 (14 oz) can diced tomatoes, Mexican-style preferred
1/2 medium Poblano chili pepper
1 medium Spanish onion, chopped
1 medium green pepper, chopped
1/2 tsp ground cumin
1 tsp fresh oregano
6 cups vegetable broth
2 roasted red peppers packed in water
1 tbsp chipotle peppers in adobo sauce
3/4 tsp salt
2 tbsp fresh lime juice
1/2 cup chopped fresh cilantro

Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot.

Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes. Stir in salt, lime juice and cilantro. Serve. Serves 10-12