Mexican Vegetable Soup

• 1 medium onion, chopped
• 1 tbsp. chopped garlic
• 2 cups fresh green beans, cut into bite-size pieces
• 3 medium zucchini, chopped
• 1 jalapeno pepper, finely chopped
• 1 passillo pepper, finely chopped
• 1 green pepper, chopped
• 1 red bell pepper, chopped
• 1 tbsp. ground cumin
• 1 tsp dried oregano
• 1 can Rotel tomatoes
• 1 – 7 oz. can diced green chiles
• 8 cups vegetable broth

With a small amount of olive oil in a soup pan, heat onion over medium heat until starting to get translucent, about 4 minutes. Add the garlic and cook another minute. Add the jalapeno, passillo, bell peppers and zucchini and cook, partially covered, about 10 minutes, until veggies are getting soft.

Stir in green beans, Rotel, green chilies and spices, and mix well. Add vegetable broth and bring to a boil. Let simmer 30 minutes or longer.

Serve with a dollop of sourc cream.  Enjoy!