Mexican Vegetable Soup

Step 1

Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer.

Step 2

Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste.

Step 3

Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.

Step 4

Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.