Ingredients
Ingredients (use vegan versions):
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 2 small yellow squash, chopped
- 2 small zucchini, chopped
- 2 cups white beans (not canned) (reserve water they were cooked in)
- additional vegetable broth or water
- 1/2 cup chopped fresh cilantro, plus some for garnish
- 1 avocado, sliced
- 6 corn tortillas, baked in 350 degree oven until crisp, and cut into strips
- 2 fresh limes
Heat oil in large saucepan. Add onions and garlic and sauté for 2 - 4 minutes. Stir in pepper and cumin and sauté for 1 minute. Add squash and zucchini and sauté 1 -2 minutes. Add water reserved from cooking beans plus additional water to make 3 cups. Bring to a boil, reduce heat and simmer, uncovered for 20 minutes. Stir in beans and cilantro; cook for 5 minutes longer. Place in 4 bowls; squeeze 1/2 lime into each bowl of soup and stir. Add 1/4 sliced avocado to each bowl. Top each bowl with tortilla strips and cilantro.
Serves: 4
Preparation time: 45 minutes