Mexican Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1/4 teaspoon ground cumin
• 1 dash cayenne powder
• 1 carrot, sliced
• 1 potato, peeled and diced
• 12 ounces crushed tomatoes
• 1 zucchini, diced
• 1/4 head cabbage, shredded
• 4 cups vegetable stock or beef stock
• 4 ounces frozen corn
• 10 green beans, cut
• 4-6 tablespoons chopped cilantro

Directions

1. 1

   Sauté onion and garlic, then add cumin and cayenne powders.

2. 2

   Stir in carrot, potato, zucchini and cabbage and cook for 2 minutes.

3. 3

   Pour in stock and tomatoes and cook until tender.

4. 4

   Stir in corn and beans and cook until beans are tender.

5. 5

   Turn off the heat and stir in the cilantro.

6. 6

   Salt and pepper to taste.