• 2 tablespoons canola or olive oil
  • 2 large onions, sliced
  • 2 stalks celery, sliced
  • 3 medium medium carrots, sliced
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, chopped
  • 1 large bell pepper (any color), slivered
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon chili powder
  • 1 zucchini, sliced into 1/2-inch-thick rounds
  • 1 summer squash, sliced into 1/2-inch-thick rounds
  • 2 cobs fresh corn, sliced into 2-inch-long pieces
  • 1 cup fresh green beans, ends snipped
  • 2 chipotle peppers in adobo sauce, minced
  • 3 cups (cooked) garbanzo beans
  • 4 cups vegetable broth
  • 2 cups water
  • 1/2 teaspoon sea salt
  • Ground black pepper, to taste
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lime juice, or to taste
  • Corn tortilla chips (optional for garnish)
  • Lime wedges (optional for garnish)


In a large pot or soup kettle, heat oil and sauté onion, celery and carrots until onions are translucent. Add garlic, tomatoes, bell pepper and spices. Stir and cook about 5 minutes. Add zucchini, squash, corn and green beans. Stir and cook about 2 minutes. Add chipotle peppers and garbanzo beans. Stir to combine and coat all ingredients with spices and chipotles.

Add vegetable broth, water, salt and pepper. Bring to a boil, then lower heat and simmer 30 minutes, uncovered.

Add cilantro and lime juice and serve immediately. Garnish individual servings with tortilla chips and/or lime wedges, if desired.
More Info: 
PER SERVING:270 calories (70 from fat)8g total fat1g saturated fat0mg cholesterol760mg sodium43g carbohydrate (10g dietary fiber12g sugar)9g protein

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