Veggie Taco Soup

Serves 6

 Ingredients

1 Tbs olive oil

1 onion, chopped

3 cloves garlic, chopped

2 red bell peppers, chopped (green or yellow work too)

3 zucchini, chopped

3 carrots, peeled and chopped

2 Tbs ground cumin

2 tsp chili powder

1 (28 oz.) can crushed tomatoes

3 cups vegetable broth

1 (14.5 oz.) can black beans, rinsed and drained

salt, to taste

1 lime, cut in wedges

1/4 cup fresh cilantro, chopped

1/2 avocado, diced

hot sauce

1.   Chop onion, garlic, peppers, zucchinis and carrots.

2.   Drain black beans.

3.   Chop cilantro and dice avocado.

4.   Sauté onions and garlic gently in olive oil until soft and fragrant.

5.   Add peppers, zucchini, carrots, cumin and chili powder to pot and continue to sauté over low heat until vegetables have softened, about 5 minutes.

6.   Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for approximately 20-30 minutes.

7.   Stir in beans. Season with salt. Remove from heat and cover until ready to serve.

8.   Ladle soup into bowls and garnish with lime juice, cilantro, avocado and hot sauce.