Mexican Vegetable Soup

Mexican Vegetable Soup

2 cups uncooked snap beans, fresh, cut in half   

3 cloves garlic cloves, minced   

2 zucchinis, cubed   

1 can of Rotel   

1 medium uncooked Spanish onion, chopped   

2 medium green peppers, chopped 
1 package of Baby Spinach  

1 can Diced Chiles   

1 medium jalapeño pepper finely chopped

1 whole poblano chile, finely chopped   

1 tsp fresh oregano   

1/2 tsp ground cumin   

6 cups vegetable broth   

1 jar roasted red peppers drained

1 can chipotle peppers in adobo sauce   

1/2 cup cilantro, fresh, chopped   

2 Tbsp fresh lime juice   

3/4 tsp table salt   

Place green beans, garlic, zucchini, tomatoes, onion, green pepper, chiles, Spinach, jalapeno, poblano, oregano, cumin and broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a food processor; stir into soup. Cover and bring to a boil over high heat; reduce heat to low, and simmer, partly covered, for about 10 minutes.

Stir in cilantro, lime juice and salt. 

This is what I had for supper last night.. It was awesome... had just enough spice to have a bit of a kick, but I'd leave more jalapeno seeds next time :) I served this with a Medium Rare T-bone (from Ben :)) and a slice of Garlic Toast... 


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