On the Menu: TORTILLA SOUP

Piggybacking on yesterday's post, I thought it would be helpful to give you a recipe that just might get you to embrace the "one vegetarian meal per week" idea. Packed with veggies and a powerful burst of flavor, this Vegetarian Tortilla Soup is one you could eat over and over again. Especially on those cold, dreary winter days when a colorful, warm soup might just brighten your day. The ingredient list looks long but most of it is spices.

~Vegetarian Tortilla Soup~

Ingredients:
2 tablespoons ground cumin

2 teaspoons sweet paprika

2 teaspoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced (*Or you can just buy a one pound package of frozen pepper and onion stir fry mix to make it easier)
3 cloves garlic, minced
2 (10 ounce) cans RoTel Diced Tomatoes with Lime & Cilantro 

1 (15 ounce) can whole kernel corn, drained
2 (32 ounce) containers Swanson Organic Vegetable Broth
2 (15 ounce) cans black beans, drained and rinsed (*You can omit black for kidney or pinto beans or add a can of all which is equally as good.)

Directions:
1. In a small bowl mix together cumin, sweet paprika, chili powder, garlic powder, onion powder, oregano, salt and black pepper. Set aside.

2. In a large pot heat the oil over medium high. Add the onions and bell peppers. Sauté until soft, stirring occasionally. Add the spices and garlic; cook for 2 minutes.

3. Add the RoTel, corn and vegetable broth. Cook until warmed through. Add the beans and cook for 2 minutes before serving. Squeeze in lime juice. Serve in bowls and garnish as desired.

Garnish Ideas:
Tortilla chips

Shredded Cheddar, Mexican blend or Cotija cheese
Diced Avocado

Chopped Cilantro

Sour Cream

Hot Sauce