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Mexican Vegetable Soup
Ingredients
  • 2 Roma tomatoes, quartered
  • 1 clove garlic
  • ½ medium yellow onion
  • 1 teaspoon vegetable bouillon
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 large carrot, diced
  • 1 zucchini, diced
  • 1 Russet potato, peeled and diced
  • 1 yellow bell pepper, diced
  • ½ cup chopped green beans (fresh or frozen)
  • 4 cups vegetable broth
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon dried oregano
  • 3 sprigs cilantro
  • For topping: Lime juice, cotija cheese or queso fresco, and chopped cilantro
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