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Mexican Vegetable Soup
2 cups uncooked snap beans, fresh, cut in half
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3 cloves garlic cloves, minced
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2 zucchinis, cubed
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1 can of Rotel
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1 medium uncooked Spanish onion, chopped
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2 medium green peppers, chopped
1 package of Baby Spinach
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1 can Diced Chiles
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1 medium jalapeño pepper finely chopped
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1 whole poblano chile, finely chopped
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1 tsp fresh oregano
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1/2 tsp ground cumin
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6 cups vegetable broth
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1 jar roasted red peppers drained
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1 can chipotle peppers in adobo sauce
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1/2 cup cilantro, fresh, chopped
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2 Tbsp fresh lime juice
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3/4 tsp table salt
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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…