Mexican Vegetable Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1/4 teaspoon ground cumin
• 1 dash cayenne powder
• 1 carrot, sliced
• 1 potato, peeled and diced
• 12 ounces crushed tomatoes
• 1 zucchini, diced
• 1/4 head cabbage, shredded
• 4 cups vegetable stock or 4 cups beef stock
• 4 ounces frozen corn
• 10 green beans, cut
• 4 -6 tablespoons chopped cilantro

Recipe

• 1 sauté onion and garlic, then add cumin and cayenne powders.
• 2 stir in carrot, potato, zucchini and cabbage and cook for 2 minutes.
• 3 pour in stock and tomatoes and cook until tender.
• 4 stir in corn and beans and cook until beans are tender.
• 5 turn off the heat and stir in the cilantro.
• 6 salt and pepper to taste.