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Mexican Vegetable Soup

yield: 10 total time: 45 minutes
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Ingredients

  • 1 tablespoon olive oil
  • 3 bell peppers diced, I used 1 red, 1 green, and 1 yellow
  • 1/2 red onion diced
  • 1 jalapeƱo 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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