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 we 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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