Mexican Vegetable Soup

• 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

1. Saute 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.

olive oil, onion, garlic, ground cumin, cayenne powder, carrot, potato, tomatoes, zucchini, cabbage, vegetable stock, corn, green beans, cilantro

Taken from www.food.com/recipe/mexican-vegetable-soup-288383 (may not work)