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bonnie's garden fresh mexican soup

ReikiHealsTheSoul avatar
Recipe by
BonniE !
@ReikiHealsTheSoul
Cottonwood, CA

This is a delightful garden-fresh soup, lightly seasoned with a Mexican flare. This is a soup you will want to make again and again, adding your personal additions, especially at the end of the growing season when the harvest is at its most bountiful. Enjoy!

yield 6 to 8
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For bonnie's garden fresh mexican soup

  • PREP
  • 1 bunch (about 3 cups) of thin asparagus cut into one inch pieces, set aside
  • 2 cups zucchini, chopped, set aside
  • SAUTE
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 1 large orange bell pepper, diced
  • 3 cloves of thin sliced garlic
  • ADD
  • 1 1/2 cups, fresh or frozen, petite green beans chopped into one inch pieces
  • 1 10 ounce can drained diced tomatoes with chilis, kroger brand, not rotel
  • 2 ears of fresh corn removed from cob, or 1 15 ounce can of corn drained
  • 8 cups chicken or vegetable flavored better bouillon broth
  • SEASONINGS
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • salt and pepper to taste
  • GARNISH
  • small lemon cut into wedges, squeeze one wedge per bowl of soup
  • 1 teaspoon sour cream for garnish
  • jalapeno rings for garnish
  • 1/4 cup cilantro, fine chopped

How To Make bonnie's garden fresh mexican soup

  • 1
    PREP the asparagus and zucchini and set aside.
  • 2
    SAUTE Heat your skillet with olive oil over medium high heat and saute, onion, carrots, and bell pepper, until onions are transparent, then add garlic and stir for a minute to release the flavor.
  • 3
    ADD green beans, tomatoes, corn and broth to the pot.
  • 4
    SEASONINGS Add red chili powder, cumin, oregano, and salt and pepper to taste. Bring to a simmer for about 15 minutes, just until beans are starting to get tender.
  • 5
    Add the asparagus and zucchini to the pot. Cook until just tender. Just a few minutes. Don't overcook.
  • 6
    GARNISH Squeeze a wedge of lemon into each bowl of soup. Add a teaspoon of sour cream, and one jalapeno ring on top of it. Sprinkle with a little chopped cilantro, and serve. Enjoy!
  • 7
    Note: This is a delicious vegetarian recipe as written. However, feel free to experiment by adding some chopped, deli chicken if you wish to have meat included in your soup.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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