Mexican Vegetable Soup

Ingredients

• 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

Instructions

1. 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. 
2. Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste. 
3. Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
4. Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.