faux foodie

Jenny’s Southwestern Vegetable Soup
January 27, 2014, 4:54 pm
Filed under: Health, main course, Soup, weeknight

1 tablespoon of oil (any kind)
1 medium onion coarsely chopped
1 garlic clove, minced or chopped
half a pound of new red potatoes, cut into 1/2 inch cubes (about one and 1/2 cups).  I used small heritage fingerling potatoes
half a cup of frozen corn
1 chopped red pepper
1 14.5 oz can of white hominy, drained and rinsed
1 14.8  oz can ready to serve vegetable broth
1 4.5 oz can chopped green chiles
1 teaspoon chili powder
1/2 teaspoon dried oregano leaves
1 medium zucchini quartered and cut into 1/4 inch slices (about 1 cup) – I also put in a summer squash
4 teaspoons fresh cilantro

Heat oil until hot. Add onion and garlic – cook until onion is crisp-tender and garlic just begins to brown, stirring frequently
Add all remaining ingredients except zucchini and cilantro. Bring to boil. Reduce heat, cover and simmer about 10 minutes
Add zucchini, simmer uncovered 8-10 minutes until zucchini is tender. Sprinkle with cilantro and serve.

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