Spicy Vegetarian Soup

• 1 red onion, finely chopped
• 1 large jalapeño pepper, finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 small zucchini, chopped
• 1 – 15 oz. can of corn, drained
• 2 – 15 oz. cans of black beans, rinsed and drained
• 1 – 7 oz. can diced green chiles, drained
• 1 – 10 oz. can Rotel tomatoes, drained
• 1 – 14.5 oz. can Fire Roasted Tomatoes, drained & diced
• 6 cups Organic Vegetable broth
• 2 tablespoons minced garlic
• 1 tablespoons ground cumin
• 1 tablespoons chili powder
• Salt & Pepper, to taste
• Olive oil

With a small amount of olive oil in a stock pan, heat onion over medium heat until starting to get translucent, about 4 minutes. Add the garlic and cook another minute. Add the jalapeno, bell peppers and zucchini and cook, partially covered, about 10 minutes, until veggies are getting soft.

Stir in beans, tomatoes, green chilies and spices, and mix well. Add vegetable broth and bring to a boil. Let simmer 30 minutes or longer.

Serve with a dollop of sour cream & cheese (if desired).