Mexican-Inspired Vegetable Soup

Alyson Stringer (originally from weightwatchers.com)

Servings: 12 (1 cup) servings

This is a ZERO point (per 1 cup serving) Weight Watchers recipe, but despite its health-conscious origins, it’s wonderful! It’s got quite a kick and a really wonderful flavor. (Dec 2009)

2 cups green snap beans, fresh, cut into bite-size pieces

3 medium garlic clove(s), minced

2 small zucchini, cubed

1 (14.5oz) can diced tomatoes (Mexican-style recommended)

1 medium Spanish onion (red or yellow), chopped

1 medium green bell pepper, chopped

1 cup tomatillos, chopped

1 medium jalapeño pepper (I opted out of this)

1/2 medium poblano chile, finely chopped

1 tsp fresh (or 1/2 tsp dried) oregano

1/2 tsp ground cumin

6 cups vegetable broth

1/2 cups roasted red peppers, water-packed (about 2 peppers)

1 tsp - 1 Tbsp canned chipotle peppers* in adobo sauce, 

     depending on your “heat” preference

1/2 cups cilantro, fresh, chopped

2 Tbsp fresh lime juice

3/4 tsp table salt or to taste 

Place green beans, garlic, zucchini, tomatoes, onion, green bell pepper, tomatillos, jalapeño (if using), poblano, oregano, cumin and broth into a large soup pot. 

Purée roasted peppers with chipotle in adobo sauce in a blender or food processor; stir into soup. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered for about 10 minutes.

Stir in cilantro, lime juice and salt. Serve.

*You can find the canned chipotle peppers in adobo sauce in small cans found in ethnic foods section of your grocery store.