Tortilla Soup (vegan, oil-free)

Ingredients:

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 3 celery stalks, chopped

• 1 red bell pepper, chopped

• 1 zucchini, chopped

• 1 tsp. salt

• pinch black pepper

• 1 T. tomato paste

• 1 tsp. ground cumin

• 1 tsp. chili powder

• 1 can diced tomatoes or 1 cup chopped fresh tomatoes

• 4 cups vegetable broth

• 2 cups cooked black beans (or 1 12 oz. can, rinsed well)

• 1/2 cup refried beans (without oil)

• 2-3 6-inch tortillas (flour or corn)

• 1 cup chopped greens (chard, spinach, bok choy, etc.)

Suggested toppings: diced avocado, chopped cilantro, vegan sour cream (I like Kite Hill), guacamole, hot sauce.

Instructions:

1. Saute onions and garlic for a few seconds until fragrant, being careful not to burn. If vegetables start to stick, add a few tablespoons of water or broth.

2. Add in remaining vegetables, tomato paste, spices, broth and beans and stir well. Season with salt and pepper.

3. Bring soup to a boil and then simmer, covered, for 20 minutes.

4. Add in tortillas and greens and cook for 10 minutes more.

5. Serve with toppings of choice!