Make this colorful, filling vegetarian soup - with tomatoes, corn, zucchini, black beans, and rice - in about 30 minutes. Add a squeeze of lime, leaves of fresh cilantro (or parsley), along with warm tortillas, and you have a satisfying weeknight supper. To save time, start cooking the onions with oregano (the Mexican variety is ideal here, if you can find it) while you prepare the golden bell pepper and zucchini. The best and quickest way to warm tortillas is one at a time over a medium gas flame. Place a tortilla directly on the burner for a few seconds, or until it starts to puff slightly. Using tongs, turn it and let it heat for a few seconds on the other side.
|2||tablespoons olive oil|
|1||medium onion, coarsely chopped|
|1||teaspoon dried oregano (Mexican oregano, if possible)|
|1||yellow bell pepper, cored and cut into 1/4-inch pieces|
|1||medium zucchini, cut into 1/4-inch pieces|
|1||cup fresh or frozen corn kernels|
|Salt and black pepper, to taste|
|1||can (15 ounces) diced tomatoes|
|1||can (15 ounces) black beans, rinsed and drained|
|1/3||cup long-grain white rice|
|1/4||bunch fresh cilantro, stems removed|
|4||tortillas, warmed and wrapped in a napkin (for serving)|
2. Add the bell pepper, zucchini, corn, salt, and black pepper. Cook, stirring often for 5 minutes more, or until the vegetables begin to soften.
3. Add the tomatoes and their liquid, beans, water, and rice. Bring the soup to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally or until the rice is cooked through. Taste for seasoning and add more salt and black pepper, if you like.
4. Arrange the lime wedges on a plate with the cilantro. Ladle the soup into bowls and serve with limes, cilantro, and tortillas. Sally Pasley Vargas