– 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

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.

Serving Size = 1 cup