Mexican Vegetable Soup

Ingredients

• 2 Roma tomatoes, (quartered)
• 1 clove garlic
• ½ medium yellow onion
• 1 teaspoon vegetable bouillon
• 1 cup water
• 1 tablespoon olive oil
• 1 large carrot, (diced)
• 1 zucchini, (diced)
• 1 Russet potato, (peeled and diced)
• 1 yellow bell pepper, (diced)
• ½ cup chopped green beans ((fresh or frozen))
• 4 cups vegetable broth
• 1 teaspoon kosher salt, (plus more to taste)
• ½ teaspoon ground cumin
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon dried oregano
• 3 sprigs cilantro
• For topping: Lime juice, cotija cheese or queso fresco, and chopped cilantro

Steps

1. 1

   Blend the tomatoes, garlic, onion, bouillon, and water in a large blender on high until completely smooth.

2. 2

   Heat the olive oil in a medium pot or Dutch oven over medium-high heat. Add the carrots and saute for 2 minutes.

3. 3

   Pour in the blended tomato mixture and cook for 3 minutes, stirring occasionally.

4. 4

   Stir in the zucchini, potato, bell pepper, green beans, vegetable broth, salt, cumin, black pepper, oregano, and cilantro. Raise the heat to high and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes until the vegetables are tender and cooked through.

5. 5

   Remove and discard cilantro sprigs. Taste and season with more salt as needed.

6. 6

   Serve immediately with some freshly squeezed lime juice and cotija cheese or queso fresco.