Southwestern Vegetable Soup

I love my vegan plant based diet and I hope to share that passion with others thru recipes, product tips and easy little shortcuts. My passion is food ,coming up with new recipes and beautiful presentations. 
This week I did a vegan cooking class and this is my version of a Southwestern Vegetable Soup, topped with some pico de gallo and daiya cheese, served with blue corn chips. 

Southwestern Vegetable Soup

2 c diced carrots

2 c diced onion

2 c dice zucchini

1 red pepper diced
1 pablano pepper diced
4 cloves of garlic minced

1/4 c olive oil

4 ounce can green chilis

15 ounce can diced tomatoes

15 ounce can tomato sauce

16 ounce bag of frozen green beans

16 ounce bag of frozen corn

15 ounce can of black beans

6 to 8 c water  

2 corn tortillas broken up

1 T paprika

1 tsp cumin

1 tsp onion powder

1 1/2 tsp garlic powder

1/4 tsp oregano

1 tsp agave

2 tsp salt

Put the carrots to cook in the water, with the tomatoes and tomato sauce. Saute' the zucchini, onion, peppers and garlic. Add vegies to the broth along with the tortillas and seasonings. The tortillas will thicken the broth as it cooks. Delicious served with tortilla chips and pico de gallo.