Mexican Vegetable Soup

four and twenty's Note:

I usually like recipes with some sort of meat in them but this was excellent. There is very little fat except what is in the olive oil used to sauté the onions and garlic. Really worth all the chopping!

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 2 tablespoons olive oil
• 1 onion , finely chopped
• 4 garlic cloves , minced
• ¼ teaspoon ground cumin
• 1 dash cayenne powder
• 1 carrot , sliced
• 1 potato , peeled and diced
• 12 ounces crushed tomatoes
• 1 zucchini , diced
• ¼ head cabbage , shredded
• 4 cups vegetable stock or 4 cups beef stock
• 4 ounces frozen corn
• 10 green beans , cut
• 4 -6 tablespoons chopped cilantro

Directions:

1. Sauté onion and garlic, then add cumin and cayenne powders.
2. Stir in carrot, potato, zucchini and cabbage and cook for 2 minutes.
3. Pour in stock and tomatoes and cook until tender.
4. Stir in corn and beans and cook until beans are tender.
5. Turn off the heat and stir in the cilantro.
6. Salt and pepper to taste.

Reviews

[Darkhunter]

Delicious! Didn't mind the dicing so much as I used by quick dicer! Takes most of the drudgery away. That said, wanted to add that the only difference I made was to use chipote chili powder in place of the cayenne. Used raisedbywolvz's Rich Vegetable Stock. Made as part of a Mexican feast last night. Thnx for posting four and twenty. Made for Fall 2008 PAC.