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Mexican-Inspired Vegetable Soup

Cumin, red peppers, green chilies and pinto beans lend a Mexican flavor to this vegetable soup.

Ingredients

  • 2 Tbs oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, peeled and chopped ends and peels used to replenish my stock supply!
  • 2 stalks celery, chopped
  • 1 yellow zucchini, quartered lengthwise then sliced
  • 1/2 cup frozen green beans
  • a bit of leftover diced red peppers from my freezer stash
  • 1 15.5 oz can diced tomatoes with green chilies
  • 1 15.5 oz can pinto beans
  • 1/4 cup rice
  • 1/2 tsp cumin
  • 6 cups chicken broth
  • 1 tsp dried parsley

Instructions

  • Heat the oil and saute the onion and garlic a few minutes, until softened. Add the other vegetables and saute another few minutes. Add the rest of the ingredients and simmer 25 minutes until the rice is done.
  • Taste and add more cumin, salt, pepper or whatever as so much depends on what your broth tastes like to begin with. Store bought broth tends to be very salty for my taste--and I love salt! But my homemade broth is a bit different every time, depending on how I cooked the chicken (if I'm using cooked chicken bones instead of a raw whole chicken, my other standard) and what stash of vegetables I had in my big old tub of "vegetables for stock" in the freezer.