Another favorite soup recipe. I modified this to use more veggies. It makes at least 4 large bowls of soup. I like to use HEB brand fire-roasted tomatos - those are more flavorful than Hunt's. Note: I reduced the chili powder to 1/2 tsp - so it's not so spicy. Note: could use 2 cans of beans, but that's a lot of beans. Maybe add another veggie next time. Could also add shredded chicken.

2 tablespoons + 1 tablespoon extra-virgin olive oil 1 medium zucchini, quartered and sliced 1 medium carrot, sliced 1/2 large yellow onion, chopped 1 medium red bell pepper, chopped 1/3 cup frozen cauliflower rice, rinsed and drained 1/4 cup frozen corn, rinsed and drained, or 1/4 cup fresh corn kernels 4 cloves garlic, pressed or minced 1/2 teaspoon chili powder 1/2 teaspoon smoked paprika 2 teaspoons ground cumin ¼ teaspoon fine salt, more to taste 1 can (15 ounces) fire-roasted diced or crushed tomatoes 1 can (15 oz) black beans, rinsed and drained 4 cups (32 oz) vegetable broth ¼ cup chopped fresh cilantro, divided 1 to 2 tablespoons lime juice, to taste Freshly ground black pepper, to taste Optional Toppings: tortilla strips cheddar cheese avocado

1. Preheat oven to 400F. 2. Blend tomatos with their juices + chili powder + paprika in a blender until blended. 3. Warm 2 tsp olive oil in a saucepan or dutch oven. Add the onions, carrots, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender, about 5 minutes. 4. Add the garlic and zucchini and cook another 3 minutes. 5. Add the cumin and stir; cook 1 minute. 6. Add the tomato-chili pepper blend and cook for a minute, while stirring, to bring out the flavor. 7. Add the beans and broth, and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 minutes. 8. While the soup cooks, prepare a cookie sheet with a sheet of nonstick foil. Place corn kernels on foil and drizzle with olive oil. Roast at 400F for 10-20 minuts or until roasted and starting to turn golden. 9. Remove soup from heat. Stir in cilantro and lime juice, to taste. Add salt and pepper to taste. Serve with tortilla strips, cheese, avocado, or whatever other toppings you'd like.