Makes 12 cups
6 cups vegetable stock
1 medium red or yellow onion, chopped
1 green pepper, chopped
1/2 medium poblano chili pepper, chopped
1 medium jalapeño, membranes and seeds removed, minced
1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano or 1 teaspoon fresh oregano
14 ounces canned diced tomato, Mexican-style preferred
1 medium zucchini (about 8 ounces before trimming)
2 cups fresh green beans (start with 8 ounces, then trim and snap into bite-size pieces)
2 roasted red peppers packed in water
To taste, chipotle peppers in adobo sauce
Salt to taste
2 tablespoons lime juice (from 2 limes)
1/2 cup fresh cilantro, chopped
Bring the stock to a boil in the microwave while prepping the vegetables. This is an optional step but starting off with hot stock does speed up the time-to-table.
Spray a large pot or Dutch, then set on MEDIUM HIGH. Add the onion, green pepper, poblano, jalapeño, tomatillo and garlic as they’re prepped; let cook until beginning to turn color, stirring often. Stir in the cumin and oregano, let cook for one minute. Stir in tomato, zucchini and green beans, then the (either hot or cold) stock.
Whiz the red peppers and chipotle peppers in a mini food processor and stir into the soup. Cover and bring to a boil. Once at a boil, uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes until the beans are cooked. Taste and add salt to taste.
TO FINISH Stir in lime juice and cilantro. Serve immediately.
NUTRITION INFORMATION Per Cup: 35 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 82mg Sodium; 8g Carb; 2g Fiber; 6NetCarb ; 3g Sugar; 1g Protein. WEIGHT WATCHERS PointsPlus 1 & SmartPoints 1.