Mexican Vegetable Soup

Ingredients:

• 1 1/2 cups chopped yellow onion (1 medium)
• 1 cup peeled and diced carrots (2 medium)
• 1 1/2 Tbsp olive oil
• 2 cloves garlic, minced
• 5 cups vegetable broth
• 1 1/2 (14.5 oz) cans diced tomatoes with green chilies (Rotel)
• 1 medium zucchini, chopped (1 3/4 cups)
• 6 oz diced green beans (1 1/4 cups), optional (*Can substitute squash for beans)
• 1 red bell pepper, diced
• 1 tsp dried oregano (Mexican oregano if you have it)
• 1 tsp ground cumin
• Salt and freshly ground black pepper
• 1 3/4 cups frozen corn or drained and rinsed canned hominy
• 2 Tbsp fresh lime juice
• 1/2 cup chopped cilantro 

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add onions and carrots and sauté 3 minutes then add garlic and sauté 1 minute longer. Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
2. Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.

**Note when making in the instant pot:

Sauté the onions and carrots in the instant pot first then add the rest of the ingredients.  Put the lid on and move valve to sealed position.  Select the soup function and adjust to less.  When finished you can do a natural or quick release.

From: Shauna