Mexican Vegetable Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
4 garlic cloves, minced
1/4 teaspoon ground cumin
1 dash cayenne powder
1 carrot, sliced
1 potato, peeled and diced
12 ounces crushed tomatoes
1 zucchini, diced
1/4 head cabbage, shredded
4 cups vegetable stock or 4 cups beef stock
4 ounces frozen corn
10 green beans, cut
4 -6 tablespoons chopped cilantro

Preparation

Saute onion and garlic, then add cumin and cayenne powders.
Stir in carrot, potato, zucchini and cabbage and cook for 2 minutes.
Pour in stock and tomatoes and cook until tender.
Stir in corn and beans and cook until beans are tender.
Turn off the heat and stir in the cilantro.
Salt and pepper to taste.