1-Step 1: Get Everything Ready First, wash and chop all your vegetables to uniform sizes. This helps them cook evenly and blend well in the soup. For instance, dice the onions, carrots, zucchini, and bell pepper so they’re ready to go.

2-Step 2: Sauté the Basics Heat 1 1/2 tablespoons of olive oil in a large pot over medium-high heat. Add the 1 1/2 cups chopped onion and 1 cup peeled and diced carrots, and sauté for about 3 minutes until they soften. Then, toss in the 2 cloves minced garlic and cook for another minute to release its flavor.

3-Step 3: Build the Soup Base Stir in 5 cups low-sodium vegetable broth, 1 1/2 cans diced tomatoes with green chilies, 1 chopped zucchini, 6 oz diced green beans (if using), 1 diced bell pepper, 1 teaspoon oregano, and 1 teaspoon cumin. Season with salt and pepper to taste, then bring the mixture to a boil.

4-Step 4: Simmer and Cook Reduce the heat to medium-low, cover the pot, and let it simmer for about 20 minutes. Stir occasionally to keep things even, and check that the vegetables become tender. This step lets the flavors meld together nicely.

5-Step 5: Add Finishing Touches Finally, mix in 1 3/4 cups frozen corn or hominy, 1/2 cup lime juice, and 2 tablespoons fresh cilantro. Cook just until the corn heats through, which takes a couple of minutes. Serve it warm, and feel free to top with garnishes like shredded cheese or diced avocado.