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bonnie's garden fresh mexican soup

ReikiHealsTheSoul avatar
Recipe by
BonniE !
@ReikiHealsTheSoul
Cottonwood, CA

This is a delightful garden-fresh soup, lightly seasoned with a Mexican flare. This is a soup you will want to make again and again, adding your personal additions, especially at the end of the growing season when the harvest is at its most bountiful. Enjoy!

►
yield 6 to 8
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For bonnie's garden fresh mexican soup

  • PREP
  • 1 bunch (about 3 cups) of thin asparagus cut into one inch pieces, set aside
  • 2 cups zucchini, chopped, set aside
  • SAUTE
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 1 large orange bell pepper, diced
  • 3 cloves of thin sliced garlic
  • ADD
  • 1 1/2 cups, fresh or frozen, petite green beans chopped into one inch pieces
  • 1 10 ounce can drained diced tomatoes with chilis, kroger brand, not rotel
  • 2 ears of fresh corn removed from cob, or 1 15 ounce can of corn drained
  • 8 cups chicken or vegetable flavored better bouillon broth
  • SEASONINGS
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • salt and pepper to taste
  • GARNISH
  • small lemon cut into wedges, squeeze one wedge per bowl of soup
  • 1 teaspoon sour cream for garnish
  • jalapeno rings for garnish
  • 1/4 cup cilantro, fine chopped

How To Make bonnie's garden fresh mexican soup

  • 1
    PREP the asparagus and zucchini and set aside.
  • 2
    SAUTE Heat your skillet with olive oil over medium high heat and saute, onion, carrots, and bell pepper, until onions are transparent, then add garlic and stir for a minute to release the flavor.
  • 3
    ADD green beans, tomatoes, corn and broth to the pot.
  • 4
    SEASONINGS Add red chili powder, cumin, oregano, and salt and pepper to taste. Bring to a simmer for about 15 minutes, just until beans are starting to get tender.
  • 5
    Add the asparagus and zucchini to the pot. Cook until just tender. Just a few minutes. Don't overcook.
  • 6
    GARNISH Squeeze a wedge of lemon into each bowl of soup. Add a teaspoon of sour cream, and one jalapeno ring on top of it. Sprinkle with a little chopped cilantro, and serve. Enjoy!
  • 7
    Note: This is a delicious vegetarian recipe as written. However, feel free to experiment by adding some chopped, deli chicken if you wish to have meat included in your soup.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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