Mexican Vegetable Soup

Heat oil over medium heat in a large soup pot. Add diced bell peppers, red onion, jalapeno, and a touch of salt. Cook for 5 minutes, stirring occasionally.

Add minced garlic and spices (ground cumin, oregano, cayenne). Stir and cook for 60 seconds. Add diced tomatoes, green chiles, and vegetable broth. Turn heat up to high and bring to a boil. Lower heat, cover, and simmer for 10 minutes.

Add beans, corn, and diced zucchini. Re-cover and simmer for another 15 more minutes, or until zucchini is tender. Serve immediately with optional toppings, such as lime juice, avocado, cilantro, tortilla strips, cheese, sour cream.