Southwest Minestrone

1 (16 ounce) jar salsa
3/4 cup chopped onions
1 to 2 teaspoons fresh minced garlic
2 (14 1/2 ounce) cans vegetable broth
2 cups water
3/4 pound potatoes, peeled and cut into large cubes
2 cups sliced carrots
1 cup cubed red, green or yellow bell peppers
1 to 2 cups sliced zucchini
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons lime juice
2 to 3 teaspoons chopped cilantro

Combine all ingredients but lime juice and cilantro in a large kettle. Bring to a boil, then reduce heat, partially cover and cook over low to medium-low heat 30 to 40 minutes or until potatoes are tender, stirring occasionally. Remove bay leaves, then stir in lime juice and cilantro.

Makes 6 to 8 servings.