vegantraveler
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Mexican Vegetable Soup

INGREDIENTS
1 tablespoon olive oil
3 Bell Peppers, diced (I used 1 red, 1 green, and 1 yellow)
½ red onion, diced
1 jalapeño, seeded and diced
3 cloves garlic, minced or pressed
2 tablespoons ground cumin
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 (28 oz) can diced tomatoes
2 (4 oz) can mild diced green chile pepper
8 cups (64 oz) vegetable broth
1 can corn, drained
2 cans black beans, rinsed and drained
1 zucchini, diced
salt, to taste
Optional toppings: Lime juice, Avocado, Cilantro, Tortilla strips
INSTRUCTIONS
Grab the full recipe here!
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This looks like it has the most amazing flavor. I think I had a friend make something really similar at a potluck for me a couple months ago, and everyone was obsessed with it. Especially since it's naturally gluten-free!
Extra chips, extra avocado ;)
All of that corn sounds amaaazing!
I'm guilty of using way too many tortilla chips for this but no regrets!
I clipped this so fast! One of my favorite foods!
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