Mexican Vegetable Soup

Step 1

Blend the tomatoes, garlic, onion, bouillon, and water in a large blender on high until completely smooth.

Step 2

Heat the olive oil in a medium pot or Dutch oven over medium-high heat. Add the carrots and saute for 2 minutes.

Step 3

Pour in the blended tomato mixture and cook for 3 minutes, stirring occasionally.

Step 4

Stir in the zucchini, potato, bell pepper, green beans, vegetable broth, salt, cumin, black pepper, oregano, and cilantro. Raise the heat to high and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes until the vegetables are tender and cooked through.

Step 5

Remove and discard cilantro sprigs. Taste and season with more salt as needed.

Step 6

Serve immediately with some freshly squeezed lime juice and cotija cheese or queso fresco.