Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups chopped yellow onion ((1 medium))
  • 1 cup peeled and diced carrots ((2 medium))
  • 1 1/2 Tbsp olive oil
  • 2 cloves garlic, (minced)
  • 5 cups low-sodium vegetable broth
  • 1 1/2 (14.5 oz) cans diced tomatoes with green chilies
  • 1 medium zucchini, (chopped (1 3/4 cups))
  • 6 oz diced green beans ((1 1/4 cups), optional)
  • 1 red bell pepper, (diced)
  • 1 tsp dried oregano ((Mexican oregano if you have it))
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1 3/4 cups frozen corn or drained and rinsed canned hominy
  • 2 Tbsp fresh lime juice
  • 1/2 cup chopped cilantro

Instruction

  • Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. 
  • Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste. 
  • Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
  • Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.