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Mexican Soup

What you need: 

1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 teaspoon black pepper
1 tablespoon ground cumin
2 small yellow squash, chopped
2 small zucchini, chopped
2 cups white beans (not canned) (reserve water they were cooked in)
additional vegetable broth or water
1/2 cup chopped fresh cilantro, plus some for garnish
1 avocado, sliced
6 corn tortillas, baked in 350 degree oven until crisp, and cut into strips
2 fresh limes

What you do: 

Heat oil in large saucepan. Add onions and garlic and sauté for 2 - 4 minutes. Stir in pepper and cumin and sauté for 1 minute. Add squash and zucchini and sauté 1 -2 minutes. Add water reserved from cooking beans plus additional water to make 3 cups. Bring to a boil, reduce heat and simmer, uncovered for 20 minutes. Stir in beans and cilantro; cook for 5 minutes longer. Place in 4 bowls; squeeze 1/2 lime into each bowl of soup and stir. Add 1/4 sliced avocado to each bowl. Top each bowl with tortilla strips and cilantro.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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