Mexican Vegetable Soup
yield: 10
total time: 45 minutes
Ingredients
- 1 tablespoon olive oil
- 3 bell peppers diced, I used 1 red, 1 green, and 1 yellow
- 1/2 red onion diced
- 1 jalapeño seeded and diced
- 3 cloves garlic minced or pressed
- 2 tablespoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 28 ounces diced tomatoes
- 8 ounces chile pepper mild diced green
- 8 cups vegetable broth
- 1 can corn drained
- 2 cans black beans rinsed and drained
- 1 zucchini diced
- salt to taste
- lime juice
- avocado
- cilantro
- tortilla strips
- cheese
- sour cream
Nutrition
- Calories : 240 calories
- Carbohydrate : 36 grams
- Cholesterol : 10 milligrams
- Fat : 7 grams
- Fiber : 10 grams
- Protein : 11 grams
- SaturatedFat : 2 grams
- Sodium : 1330 milligrams
- Sugar : 7 grams
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