– 2 cups fresh green snap beans, cut into bite-size pieces – 3 cloves fresh garlic, minced – 2 small zucchini, cubed – 1 cup tomatillos, chopped – 1 medium jalapeno pepper, finely chopped – 14 oz canned diced tomatoes, Mexican-style preferred – ½ medium poblano chili pepper – 1 medium Spanish onion, chopped – 1 medium green pepper, chopped – ½ tsp cumin – 1 tsp fresh oregano – 6 cups vegetable broth – 2 roasted red peppers packed in water – 1 Tbsp chipotle peppers in adobo sauce – ¾ tsp salt – 2 Tbsp fresh lime juice – ½ cup fresh, chopped cilantro
Directions: Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes. Stir in salt, lime juice and cilantro. Serve and enjoy! Makes 12 servings.