Mexican Vegetable Soup

Makes a huge pot. Not designed to be spicy hot. Most poblanos are mild to medium hot and provide a great flavor to the dish. I was making this for a lady who just had surgery so I did not want the soup to be too spicy. If you love the heat, add some finely diced jalapeno to bump it up. Great way to add lot's of colorful vegetables to your families diet. Start each meal with a bowl of soup and you have an easy way to add nutrition.

• Ready In: 1 hr
• Serves: 16

Ingredients

• 2  zucchini, cut into 1/4-inch thick half rounds
• 1  squash, cut into 1/2-inch thick half rounds
• 2  poblano peppers, cut into 1/2-inch dice
• 1  orange bell pepper, cut into 3/4-inch dice
• 2  tomatillos, cut into 1/4-inch dice
• 1  large  white onion, cut into 3/4-inch dice
• 2 (14 1/2ounce) cans Mexican-style tomatoes
• 2 (16 ounce) cans green beans, undrained
• 8  cups water
• 2  beef bouillon cubes, Knorr brand
• 3  chicken bouillon cubes, Knorr brand
• 1  tablespoon chili powder
• 1  teaspoon cumin
• 1  teaspoon sazon goya con culantro y achiote

Directions

1. Place all ingredients into a large stockpot.
2. Bring to a boil, and immediately lower heat to a gentle simmer.
3. Allow to simmer for 30 to 60 minutes.
4. Note: a Knorr bouillon cube flavors 2 cups of water. If you use another brand that flavors only one cup, make sure you double the bouillon amounts.
5. Sazon seasonings can be found in Hispanic grocery stores.