Mexican Style Guilt Free Soup!
This is no fat, high nutrient soup. I fiddle with it and add what I have. Sometimes I add a can of drained beans.
6 cups vegetable or chicken broth
14 ounces canned diced tomato, Mexican-style preferred
blob of tomato paste 1 Tbsp (freeze the rest in 1 T blobs, wrapped in saran wrap)
3 cloves garlic, minced
1 medium red or yellow onion, chopped
2 cups fresh green beans ( I used frozen)
2 small zucchini,chopped
1 cup cabbage, chopped (optional) Changes the flavour a bit)
1 carrot, diced
1 green pepper, chopped
1 medium jalapeño (membranes and seeds removed, minced)OPTIONAL, OR dash of cayenne pepper or hot sauce
1 teaspoon cumin
1 teaspoon dried oregano)
2 roasted red peppers packed in water, drained, finely chopped (optional)
Salt to taste
2 tablespoons lime juice
1/2 cup fresh cilantro, chopped
You could also add some corn niblets if desired.
Put a large pot or Dutch oven on stove and heat to Med-High. Add broth and tomatoes. Bring to boil, add everything else except cilantro and lime juice, bring to boil again, uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10-15 minutes or until everything is tender. Stir in salt, lime juice and cilantro. Serve immediately. (I did not have any cilantro or lime juice, but it is awesome.) You can also top with crushed nacho chips and some grated cheese but then it would not be no fat:) Also can be topped with sour cream. Perfect for these cool days!