6 cups vegetable broth
14 ounces canned diced tomato, Mexican-style preferred
2 cups fresh green beans
3 cloves garlic, minced
2 small zucchini
1 cup tomatillo, cubed
1/2 medium poblano chili pepper, chopped
1 medium jalapeño, membranes and seeds removed, minced
1 medium red onion, chopped
1 green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano
2 roasted red peppers packed in water
1 tablespoon chipotle peppers in adobo sauce, canned
Salt to taste
4 tablespoons lime juice
1/2 cup fresh cilantro, chopped

-Bring the vegetable broth to a boil in saucepan or in the microwave while prepping the vegetables.

-Heat a large pot on MEDIUM HIGH. Add the vegetables and spices (canned tomatoes through as oregano) as they’re prepped. Add the broth when it’s ready. Whiz the red peppers and chipotle pepper in a mini food processor and stir in. Cover and bring to a boil. Once at a boil, partly uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes. Stir in salt, lime juice and cilantro. Serve immediately.