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Blend the tomatoes, garlic, onion, bouillon, and water in a large blender on high until completely smooth.
Heat the olive oil in a medium pot or Dutch oven over medium-high heat. Add the carrots and saute for 2 minutes.
Pour in the blended tomato mixture and cook for 3 minutes, stirring occasionally.
Stir in the zucchini, potato, bell pepper, green beans, vegetable broth, salt, cumin, black pepper, oregano, and cilantro. Raise the heat to high and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes until the vegetables are tender and cooked through.
Remove and discard cilantro sprigs. Taste and season with more salt as needed.
Serve immediately with some freshly squeezed lime juice and cotija cheese or queso fresco.