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Mexican Vegetable Soup

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“I usually like recipes with some sort of meat in them but this was excellent. There is very little fat except what is in the olive oil used to sauté the onions and garlic. Really worth all the chopping!”
READY IN:
1hr 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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.

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