Mexican Vegetable Soup | Closet Cooking | Pomi Italia

Name: Mexican Vegetable Soup | Closet Cooking | Pomi Italia
Ingredients: Bell pepper, diced 1; Black beans, rinsed and drained 1 can; Celery, diced 2 stalks; Chili powder* (or to taste) 1 tablespoon; Cilantro, chopped 1/4 cup; Corn, fresh or frozen 1 cup; Cumin, toasted and ground 2 teaspoons; Garlic, chopped 4 cloves; Green beans, trimmed and cut into bite sized pieces 1/2 pound; Jalapeno chili, finely diced 1; Large carrots, diced 2; Lime juice 1 tablespoon; Onion, diced 1; Oregano 1 tablespoon; Quinoa, rinsed 1/2 cup; Salt and pepper to taste; Vegetable broth 8 cups; Vegetable oil 1 tablespoon; Zucchini, diced 1

www.pomionline.it

Vegetable soup is a classic, and with good reason; it's simple, tasty, satisfying, healthy and jam packed with vegetables! You can eat it as a ap…

View full recipe on www.pomionline.it

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pomionline.it.

Share this recipe: