Harvest Tortilla Soup

Name: Harvest Tortilla Soup
Ingredients: 1 Tablespoon Extra Virgin Olive Oil; 1 Yellow Onion, Diced; 3 cloves (Large) Garlic, Minced; Freshly Ground Black Pepper; 1 Large Red Bell Pepper, Diced; 1 Jalapeno, Seeded, If Desired, And Diced (optional); 1-1/2 cup Fresh Corn Kernels, Or Frozen; 1 Medium Zucchini Chopped; 1 can Or Jar (24 Oz. Size) Crushed Tomatoes; 3 cups Vegetable Broth; 2 teaspoons Ground Cumin; 1/2 teaspoons Chili Powder; 1/4 teaspoons Cayenne Pepper; 1 teaspoon Fine-grain Sea Salt, Or To Taste; 1 can (15 Oz. Size) Black Beans, Drained And Rinsed

15 ingredients

4 steps

Ingredients

1 Tablespoon Extra Virgin Olive Oil
1 Yellow Onion, Diced
3 cloves (Large) Garlic, Minced
Freshly Ground Black Pepper
1 Large Red Bell Pepper, Diced
1 Jalapeno, Seeded, If Desired, And Diced (optional)
1-1/2 cup Fresh Corn Kernels, Or Frozen
1 Medium Zucchini Chopped
1 can Or Jar (24 Oz. Size) Crushed Tomatoes
3 cups Vegetable Broth
2 teaspoons Ground Cumin
1/2 teaspoons Chili Powder
1/4 teaspoons Cayenne Pepper
1 teaspoon Fine-grain Sea Salt, Or To Taste
1 can (15 Oz. Size) Black Beans, Drained And Rinsed

Directions

1

In a large saucepan, heat oil over medium heat. Add onion and garlic and saute for about 5 minutes. Season with salt and black pepper.
2

Stir in bell pepper, jalapeno (if using), corn kernels, and zucchini. Raise heat to medium-high and saute for 10 minutes more.
3

Add crushed tomatoes, broth, cumin, chili powder, and cayenne and stir well. Season with salt and black pepper. Bring soup to a low boil and reduce the heat to medium. Simmer, uncovered, for 10-15 minutes, until vegetables are tender. Stir in the black beans and simmer for 2 minutes more.
4

Ladle the soup into bowls and garnish with your choice of toppings.