Mexican Vegetable Soup with Cilantro Pesto Recipe | Dr. McDougall

Ingredients

• 1/2 Cup Water
• 1 Onion, chopped
• 1 Red bell pepper, chopped
• 2 Leeks, white part only, thinly sliced
• 1 Tsp Garlic, minced
• 8 Cups Vegetable broth
• 14 1/2 Ounces Can Mexican style stewed tomatoes
• 4 Ounces Can Chopped green chilies
• 8 Ounces Can Tomato sauce
• 1 Whole dried chipotle chile
• 1 Tsp Chili powder
• 1 Tsp Oregano
• 1/2 Tsp Or To Taste Tabasco sauce
• 1 Zucchini, chopped
• 15 Ounces Can Pinto beans, drained and rinsed
• 1 Cup Savoy cabbage, chopped
• 1 1/2 Cups Kale, chopped
• 1 1/2 Cups Frozen corn kernels
• 1 Cup Small uncooked pasta, such as orzo
• 1 Cup Packed cilantro leaves
• 1 Tbsp Raw cashews
• 1/2 Tsp Garlic, minced
• 1 Tsp Lime juice
• 2 Tsp Water