Spiced Vegetable and Bean Soup

1 red onion, finely chopped
1 large jalapeño pepper, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
3 small zucchini, chopped
1 – 15 oz. can of corn, drained
1 – 15 oz. can of black beans, rinsed and drained

1 – 15 oz. can of pinquito beans, rinsed and drained
1 – 7 oz. can diced green chiles,
1 – 10 oz. can Rotel tomatoes, drained
1 – 14.5 oz. can Petite Diced Fire Roasted Tomatoes with garlic, drained
5 cups Organic Vegetable broth, divided
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 5 minutes. Add the garlic and cook another minute, stirring continuously, not allowing the garlic to burn. Add the jalapeño, bell peppers, zucchini, spices, and 1/2 cup of the broth, season with salt and freshly ground black pepper and cook about 10 minutes, until veggies are getting soft.


Stir in beans, tomatoes, and green chilies and mix well. Add the remaining 4 1/2 cups of vegetable broth, increase heat to bring the soup to a boil. Once at a boil, reduce heat and let simmer 30 minutes or longer.

Serve with cubed avocado.  Enjoy!