Southwestern Soup (Vegan, Soy & Gluten Free)

• 1 tbsp. olive oil
• 1 organic yellow onion, chopped
• 1 tbsp. chopped garlic
• 1 organic red bell pepper, chopped
• 1 organic zucchini, chopped
• 2 - 14.5 oz. cans organic petite diced tomatoes, with juices
• 5 cups reduced sodium vegetable broth
• 1 - 7 oz. can organic diced green chiles, undrained
• 1 cup frozen organic green beans
• 1 cup frozen organic green peas
• 1 - 15 oz. can organic black beans, rinsed & drained
• 1 tbsp. chili powder
• 1 tsp. coriander
• 1 tsp. cumin
• 1/2 tsp. marjoram
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• freshly ground black pepper

Heat a soup pot over medium heat and drizzle with the oil, allowing it to warm.  Add the onion, garlic, bell pepper and zucchini to the pot and cook until, stirring occasionally, until starting to soften, about 5 minutes.

Add the tomatoes, vegetable broth, green chilies, green beans, peas, black beans and seasonings to the pot.  Give it a good stir and turn the heat up to high.

Once soup begins to boil, reduce heat to a simmer, cover the pot, and allow the soup to simmer for 30 minutes.

Yields five 2.5 cup servings: 206 calories, 2.9g fat, 8.9g protein & 10.3g fiber per serving.

Enjoy!