Monday, August 03, 2009

Mexican Zucchini Soup

1 tsp olive oil
2 cloves garlic, minced
1 zucchini, diced
1 potato, diced
1 ear of corn, kernels cut off
1 can diced tomatoes, with juice
1 bottle of beer
1 veg bouillon cube
1/2 tsp cumin
1 tsp chili powder

Saute the garlic in the olive oil for 2 minutes, then add everything else and simmer for 20 minutes.