3 tablespoons olive oil
2 onions, sliced
1 sweet red pepper, cut in strips
1 green pepper, cut in strips
2 cloves garlic, minced
2 cups bouillon
1 teaspoon ground cumin
1 tablespoon fresh oregano or 1 teaspoon dried
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes or hot pepper sauce, to taste
2 medium red potatoes, diced
1 medium sweet potato, diced
2 cups green beans, cut in 1-inch pieces
1 zucchini, sliced
1 yellow squash, sliced
1 16-ounce can chick peas, undrained, or 2 cups cooked
2 ears corn cut in 1-inch pieces or 1 cup corn kernels
2 tablespoons lime juice
1 cup cilantro or Italian parsley leaves, chopped; additional for garnish if desired
Cooked brown rice or other whole grains (optional)
Heat the olive oil in a large pot and add the onion, red and green peppers, garlic; saute until the vegetables are soft, about 5 minutes. Stir in the bouillon, spices, red potatoes and sweet potato. Bring to a boil, reduce the heat and simmer, covered, for about 15 minutes or until the potatoes have softened. Add the green beans, zucchini and yellow squash, chick peas, corn and lime juice. Return to a boil, reduce the heat and simmer 5-10 minutes, or until all the vegetables are tender. Stir in the cilantro or parsley and ladle into soup bowls or serve over cooked whole grains if desired. Garnish with additional cilantro or parsley.
4-6 servings
