For topping: Lime juice, cotija cheese or queso fresco, and chopped cilantro
Instructions
Blend the tomatoes, garlic, onion, bouillon, and water in a large blender on high until completely smooth.
Heat the olive oil in a medium pot or Dutch oven over medium-high heat. Add the carrots and saute for 2 minutes.
Pour in the blended tomato mixture and cook for 3 minutes, stirring occasionally.
Stir in the zucchini, potato, bell pepper, green beans, vegetable broth, salt, cumin, black pepper, oregano, and cilantro. Raise the heat to high and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes until the vegetables are tender and cooked through.
Remove and discard cilantro sprigs. Taste and season with more salt as needed.
Serve immediately with some freshly squeezed lime juice and cotija cheese or queso fresco.
Notes
Cut the vegetables in fairly uniform and equal sizes to ensure that they cook at the same rate.
You can swap out most of the vegetables for whatever you have on hand, like asparagus, green or red bell pepper, corn, or even broccoli!
Keep this soup vegetarian and vegan by using vegetable broth and bouillon, or you can substitute chicken broth and bouillon if you prefer.