Mexican Soup

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

Directions:

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