I love Mexican food, all of it from bad, greasy Tex-Mex to interesting Veracruz and coastal seafood.  One of my great finds this year was this low-fat soup recipe.  You can eat bowls and bowls of it and still have room – and calories left over – for some yummy queso dip.

Mexican Vegetable Soup

INGREDIENTS:

- 2 c  green beans

- 3 garlic clove, minced

- 2 zucchini, cubed

- 14 oz. can diced mexican style tomatoes

- 1  onion, chopped

- 1 jalapeno pepper, finely diced, no seeds

- 1 green pepper, chopped

- 1 c  chopped tomatoes

- 1/2 poblano chile, diced

- 1 teaspoon oregano

- 1/2 teaspoon ground cumin

- 6 c  vegetable broth

- 1/2 c  roasted red peppers

- 1 T canned chipotle peppers in adobo sauce

- 1/2 c  chopped cilantro

- 2 T lime juice

METHOD:

1. Place green beans, garlic, zucchini, tomatoes, onion, green pepper, tomatillos, jalapeno, poblano, oregano, cumin and broth into large soup pot.

2. puree roasted peppers with chipotle in adobo sauce and stir into soup.

3. cover and bring to a boil over high heat; reduce heat to low and simmer for 10 minutes.

4. stir in lime juice and cilantro.

Enjoyed this post? See these:

1. Tomato, Lime and Tortilla Soup – what to do with winter tomatoes
2. Beef Barley Soup – a perfect winter meal
3. Thrifty Thursday – Gazpacho Soup Recipe

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Tags: cinco de mayo, quick and easy soup, recipe, vegetable soup

This entry was posted on Wednesday, May 5th, 2010 at 6:48 am and is filed under Our Favorite Things. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.