Mexican Vegetable Soup

Name: Mexican Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Yield: 10
Ingredients: 1 tablespoon olive oil; 3 Bell Peppers, diced (I used 1 red, 1 green, and 1 yellow); ½ red onion, diced; 1 jalapeÃ±o, seeded and diced; 3 cloves garlic, minced or pressed; 2 tablespoons ground cumin; ½ teaspoon dried oregano; ¼ teaspoon cayenne pepper; 1 (28 oz) can diced tomatoes; 2 (4 oz) can mild diced green chile pepper; 8 cups (64 oz) vegetable broth; 1 can corn, drained; 2 cans black beans, rinsed and drained; 1 zucchini, diced; salt, to taste; Lime juice; Avocado; Cilantro; Tortilla strips; Cheese; Sour Cream

Mexican Vegetable Soup was pinched from <a href="http://showmetheyummy.com/mexican-vegetable-soup/" target="_blank">showmetheyummy.com.</a>

"This Mexican Vegetable Soup is chock full of veggies, subtly spicy, and makes a ton! Make it today for Meatless Monday and enjoy it all week long!..."

INGREDIENTS

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1 tablespoon olive oil

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3 Bell Peppers, diced (I used 1 red, 1 green, and 1 yellow)

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½ red onion, diced

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1 jalapeÃ±o, seeded and diced

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3 cloves garlic, minced or pressed

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2 tablespoons ground cumin

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½ teaspoon dried oregano

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¼ teaspoon cayenne pepper

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1 (28 oz) can diced tomatoes

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2 (4 oz) can mild diced green chile pepper

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8 cups (64 oz) vegetable broth

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1 can corn, drained

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2 cans black beans, rinsed and drained

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1 zucchini, diced

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salt, to taste

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Lime juice

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Avocado

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Cilantro

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Tortilla strips

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Cheese

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Sour Cream

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