Mexican Vegetable Soup

• 1 Tablespoon Olive Oil
• 3 whole Bell Peppers, Diced (I Used 1 Red, 1 Green, And 1 Yellow)
• 1/2 whole Red Onion, Diced
• 1 whole Jalapeno, Seeded And Diced
• Salt To Taste
• 3 cloves Garlic, Minced Or Pressed
• 2 Tablespoons Ground Cumin
• 1/2 teaspoons Dried Oregano
• 1/4 teaspoons Cayenne Pepper
• 1 can (28 Oz. Size) Diced Tomatoes
• 2 cans (4 Oz. Size) Mild Diced Green Chile Pepper
• 8 cups Vegetable Broth
• 2 cans (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 can (15 Oz. Size) Corn, Drained
• 1 whole Zucchini, Diced
• Optional Toppings, Such As Lime Juice, Avocado, Cilantro, Tortilla Strips, Cheese, Sour Cream

1. Heat oil over medium heat in a large soup pot. Add diced bell peppers, red onion, jalapeno, and a touch of salt. Cook for 5 minutes, stirring occasionally.
2. Add minced garlic and spices (ground cumin, oregano, cayenne). Stir and cook for 60 seconds. Add diced tomatoes, green chiles, and vegetable broth. Turn heat up to high and bring to a boil. Lower heat, cover, and simmer for 10 minutes.
3. Add beans, corn, and diced zucchini. Re-cover and simmer for another 15 more minutes, or until zucchini is tender. Serve immediately with optional toppings, such as lime juice, avocado, cilantro, tortilla strips, cheese, sour cream.

olive oil, bell peppers, red onion, salt, garlic, ground cumin, oregano, ubc, tomatoes, green chile pepper, vegetable broth, black beans, corn, zucchini, toppings

Taken from tastykitchen.com/recipes/soups/mexican-vegetable-soup/ (may not work)