Harvest Tortilla Soup

• 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

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.

olive oil, yellow onion, garlic, freshly ground black pepper, red bell pepper, if, fresh corn kernels, zucchini, or, vegetable broth, ground cumin, chili powder, ubc, salt, black beans

Taken from tastykitchen.com/recipes/soups/harvest-tortilla-soup/ (may not work)