Recipe of Vegetable Soup

Below is vegetable soup recipe.

Vegetable Soup Ingredients :
·    1-1/4 cups pinto beans, soaked overnight and drained
·    1 bay leaf
·    1 lb. tomatoes, fresh or canned, peeled, seeded, and chopped; juice reserved

·    1 tsp. Salt
·    1 tsp. dried oregano
·    1 tsp. ground cumin
·    4 ears corn (about 2 cups kernels)
·    2 yellow onions, cut 1/4 inch squares
·    8 ozs. green beans, cut into 1-inch lengths
·    2 tbsp. corn or vegetable oil
·    1 lb. mixed summer squash
·    2 ancho chilies
·    4 ozs. jack or muenster cheese, grated
·    1/2 tsp. ground coriander
·    2 cloves garlic, finely chopped
·    2 tbsp. red chili powder, or more to taste
·    Whole cilantro leaves for garnish
·    1/2 bunch cilantro leaves, roughly chopped

Vegetable Soup Methods :
·    Cook the pre-soaked beans for about 1 to 2 hours in plenty of water with the salt, bay leaf and oregano
·    Remove them from the heat when they are soft but not mushy, as they will continue to cook in the stew
·    Drain the beans, and save the broth. Prepare the tomatoes. Open the chili pods and remove the seeds and veins; then cut the chilies into narrow strips
·    Cut the squash into large pieces. Shave the kernels from the corn
·    Heat the oil in a large skillet, and saute the onions over high heat for 1 to 2 minutes
·    Lower the heat, add the garlic, chili powder, cumin and coriander and stir everything together. Add a little bean broth, so the chili doesn't stew for 5 minutes
·    Stir in the squash, corn, green beans, and chili strips along with the cooked beans and enough broth to make a fairly wet stew
·    Cook slowly until the vegetables are done, about 15 or 20 minutes
·    Taste the stew and adjust the seasoning. Stir in the cheese and chopped cilantro, and garnish with whole leaves of cilantro