Saturday, August 11, 2012

Mexican Soup

This is modified from the Weight Watchers 0 Points Mexican soup. I added beans, because everything is better with beans. 


6 cups vegetable broth (I used 6 cups water and Better Than Bouillon)
14 ounces canned diced tomato
2 cups fresh green beans cut into 1 inch pieces (frozen is good too)
3 cloves garlic, minced
2 small zucchini cut in cubes
1 cup tomatillo, cubed (these look like green tomatoes with a weird papery skin that you take off)

1 poblano
1 medium jalapeño, membranes and seeds removed
1 medium red or yellow 
1 Serrano 

1/2 teaspoon dried oregano
2 roasted red peppers* 
1-2 teaspoon ground chipotle pepper
2 tablespoons lime juice 
1/2 cup fresh cilantro, chopped

1 medium poblano chili pepper
1 teaspoon cumin
2 cans black beans (or start with 1.5 cups dried beans and soak and cook)

*you can use canned, but that would require that I go to a real grocery store, so I just broil 2 red peppers and rotate until the skin is black, remove from oven and put in a covered bowl to steam them and then remove the skin

1. cut poblano, jalepeno, onion, and serrano into large pieces and pulse in the food processor until the pieces are slightly larger than salsa chunks. put in a large bowl
2. add all the other chopped vegetables and garlic to the bowl
3. blend the peppers in the food processor with 1 cup broth (or water and just use enough bullion to make up for it later)
4. Heat 5 cups broth until boiling
5. Add the veggies, reduce to medium, cook 10 minutes
6. Add the tomatoes, chipoltle pepper, cumin, lime juice, beans, and pepper mixture, heat through
7. Add cilantro to individual bowls

By the way, our favorite spice is cumin, so we use alot of it around here.

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