Food Friday- Warm your bones

Mexican Inspired Vegetable Soup

 This recipe was passed over by one of my athletes. She is taking part in a challenge we are having where they are adding in extra veggies and healthy fats into their daily snacks.  This soup has been a favorite of hers to add those extra veggies into her day and it sounded so good I decided to give it a try.  It was a hit, even among the littles as I made a couple changes to create a better chance of a win. 

The Recipe

Thank you Debbie and it originated 

via 

Weight Watchers.com 

2 cups uncooked green beans, fresh and cut into bite sized pieces. 

3 cloves of garlic, minced

2 small uncooked zucchini, cubed

14 oz canned diced tomatoes, Mexican style (I used no salt fresh diced tomatoes)

1 medium uncooked onion chopped

1 medium green pepper chopped

1 cup chopped tomatillos

1 medium jalapeno pepper (we omitted this and added it as a garnish)

1/2 medium poblano chile, finely chopped

1 tsp fresh oregano

1/2 tsp ground cumin (I always add a little more cumin:))

6 cups vegetable broth

1/2 cup roasted red peppers (packed in water)

Garnish: 

1/2 cup cilantro, chopped

2 Tbsp lime juice

3/4 tsp sea salt

Put all the vegetables above into a large stock pot except the roasted peppers.  Place those in a food processor and puree them, then add to the rest of the ingredients. Add the veggie broth, cover, boil and heat over high. Reduce to low once it comes to a boil and let it simmer. 

Top with the cilantro, lime juice and sea salt as well as the jalapenos. We also added fresh cubed avocado to this soup.  We added some fun corn tortillas chips to the girls soup and fresh cheese as they needed a little more fun. 

This was amazing and I have to say will be a staple this Fall and winter as it got better the next day! 

Enjoy!