Mexican Vegetable Soup

• 2 zucchini, cut into 1/4-inch thick half rounds
• 1 squash, cut into 1/2-inch thick half rounds
• 2 poblano peppers, cut into 1/2-inch dice
• 1 orange bell pepper, cut into 3/4-inch dice
• 2 tomatillos, cut into 1/4-inch dice
• 1 large white onion, cut into 3/4-inch dice
• 2 (14 1/2 ounce) cans Mexican-style tomatoes
• 2 (16 ounce) cans green beans, undrained
• 8 cups water
• 2 beef bouillon cubes, Knorr brand
• 3 chicken bouillon cubes, Knorr brand
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon sazon goya con culantro y achiote

1. Place all ingredients into a large stockpot.
2. Bring to a boil, and immediately lower heat to a gentle simmer.
3. Allow to simmer for 30 to 60 minutes.
4. Note: a Knorr bouillon cube flavors 2 cups of water.
5. If you use another brand that flavors only one cup, make sure you double the bouillon amounts.
6. Sazon seasonings can be found in Hispanic grocery stores.

zucchini, rounds, peppers, orange bell pepper, white onion, tomatoes, green beans, water, beef bouillon cubes, chicken bouillon cubes, chili powder, cumin, sazon goya con culantro

Taken from www.food.com/recipe/mexican-vegetable-soup-298009 (may not work)