Melting Pot Soup

So...we had a day full of soccer games and the beach and I am worn out!  

It was hot today--not feeling like soup tonight.  I'll still post the recipe, but we're headed to In-N-Out and I can't wait to sink my teeth into the grilled cheese, animal style.

This recipe is another one from college.  My friends/roommates (Heather, Megan, and Stephanie) and I got this recipe from someone and it didn't have a name.  We spent some time deciding on a name for this soup.  We came up with "Melting Pot Soup" because it has so many ingredients.  It can be made with chicken broth and shredded chicken for a non-vegetarian.

6 c. (3- 16 oz cans) vegetable broth or chicken stock

1 t. olive oil

1 c. chopped onion

1 1/3 c. cubed, peeled baking potatoes

1 zucchini, quartered length-wise and sliced

1 c. diced tomato

1 c. fresh or frozen corn

3/4 t. salt

1/2 t. dried oregano

1/2 t. ground cumin

1 garlic clove

2 c. cooked, shredded chicken OR 1 can black beans

1 can garbanzo beans

1/3 c. fresh cilantro

Boil stock.  Cook all vegetables in stock until soft (15 minutes).  Add spices, beans, and chicken; boil on medium for about 15 minutes.  Let simmer until ready to eat.  Serve with cilantro, shredded cheese, sour cream, lime, and/ or avocados.

Enjoy on a cooler day than today,