Mexican Vegetable Soup

If you took a quick glance at my most recent posts, you might think I’m all about sweets and chicken. While I’m not going to confirm or deny that may be true, I do make other recipes as well. You might even say somewhat healthy ones every once in a while too.  So for my vegetarian friends out there, I have not forsaken you. (Yes, I’m looking at you Sue T.!)

This soup recipe can be altered to whichever vegetables you have or that are in season. It is called vegetable soup afterall. I used what I had on hand. The flavor of the soup was reminiscent of a chicken tortilla soup without the chicken or tortillas. And be forewarned, this recipe makes a lot of servings (6-8) for you to share on a cold winter’s day.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 1/2 bell peppers, diced (I used 1/2  each of an orange, red and yellow bell peppers)
• 2 carrots, diced
• 1/2 red onion, diced
• 3 cloves minced garlic
• 2 tablespoons  ground cumin
• 1/4 teaspoon ground cayenne pepper
• 2 cups diced roma tomatoes
• 2 cups corn kernels (fresh or frozen or 1 can of corn)
• 1 can black beans
• 1 can (4 ounce) diced green chile peppers
• 6 cups vegetable or chicken stock
• 1-2 zucchinis,  sliced

OPTIONAL TOPPINGS:

• avocado slices
• cilantro
• lime wedges or lime juice
• Mexican crema or sour cream
• shredded cheese
• tortilla chips

DIRECTIONS:

1. Heat olive oil over medium heat in a large soup pot.
2. Add bell peppers, carrots and onions to pot. Cook for 5 minutes or until tender. Stir occasionally.
3. Add in minced garlic, cumin and cayenne. Stir and cook for a minute.
4. Add in tomatoes, corn, black beans, diced green chiles and vegetable stock.
5. Turn the heat up to high and bring to a boil.
6. Lower the heat, cover, and simmer for 15 minutes.
7. Add in zucchini.
8. Re-cover and simmer for another 10 more minutes, or until the zucchini is tender.
9. Serve immediately with optional toppings.