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Zesty Mexican Soup (Vegan)
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1 medium | onion, minced |
| 4 cloves | garlic, chopped |
| 2 tbs | red chili powder |
| 1 tsp | ground cayenne pepper |
| 1 small | green pepper, diced |
| 1 small | zucchini, diced |
| 1 can | diced tomatoes |
| 1 can | black beans, drained |
| 1 can | yellow corn, drained |
| 1 4oz can | diced green chilis |
| 1 tsp | dried oregano |
| 1 tsp | ground cumin |
| 1/2 cup | chopped fresh cilantro |
| Salt | |
| pepper to taste | |
Directions:
1. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
2. Add red chili powder and cayenne and mix in well. Add broth, zucchini, and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.
3. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 15 minutes longer. (Simmering uncovered enhances the flavor.) Add chopped cilantro, salt, and pepper.
Serves 6
Recipe uploaded with Shop'NCook for iPhone.
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