New Mexico Harvest Soup

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 2 carrots, quartered lengthwise and thinly sliced
• 2 celery stalks, cut in half lengthwise and thinly sliced
• 2 large tomatoes, chopped
• 1 zucchini, quartered lengthwise and sliced
• ½ yellow squash, quartered lengthwise and sliced
• 4 medium red-skinned potatoes, chopped
• 2 tablespoons blue corn meal
• 2 tablespoons chopped mild roasted green chile (canned or frozen)
• 5 cups broth, chicken or vegetable
• 2 (15-ounce) cans pinto beans
• 1 bay leaf
• 1 teaspoon cumin seeds, ground
• ¾ teaspoon dried oregano
• ½ teaspoon mild red chile powder
• ¾ teaspoon salt
• ½ teaspoon pepper