Mexican Meatball Soup – Ricks Cooking

Ingredients

• 1 can of Diced Tomatoes with Green Chiles 14.5 oz
• 1 can of Tomato Sauce 8 oz.
• 6 cups Beef Broth
• ½ Onion Diced
• 1 Tbsp Olive Oil
• 2 Carrots Peeled and Chopped
• 1 Zucchini Sliced and then Quartered
• 1 can of Black Beans 15 oz., drained and rinsed
• 1 cup of Frozen Corn
• Salt and pepper to taste
• 2 tsp Chili Powder
• 1 tsp Cumin