Step 1

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the zucchini and sauté until just tender, 5 to 7 minutes. Transfer the zucchini to a large pot.

Step 2

Heat an additional tablespoon of oil in the skillet over low heat. Add the onions, bell peppers and garlic. Sauté just until wilted (about 10 minutes). Transfer the mixture to the large pot.

Step 3

Place a large pot over low heat. Add the tomatoes, parsley, chili powder, cumin, basil, oregano, fennel seed, pepper and salt. Cook, uncovered, stirring often, for 30 minutes. Stir in the beans, dill and lemon juice, and cook for another 15 minutes. Stir well and add additional seasoning as needed, to taste.

Step 4

Serve in mugs or bowls, and garnish with sour cream, cheese and green onions (as desired).