Three Bean Tortilla Soup

Ingredients:

1/8 cup olive oil

1 cup diced onions

1 cup chopped celery

2 large cloves minced garlic

6 cups vegetable broth

28 oz plain smashed tomatoes

1 roasted ear of corn cut off the cob

1 can of pickled jalepeños rinsed and chopped (1/2 if you don't like spicy!)

1 can red beans (rinsed)

1 can white bean (rinsed) 1 can garbanzo beans (rinsed)

1/2 tsp cumin

1/2 tsp onion flakes

1 1/2 tsp garlic powder

1/4 tsp pepper

salt to taste

Garnish:

shredded Mexican cheese

crushed tortilla chips

sliced avocado

cilantro

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Put your olive oil in a large pot with your onions and celery. Heat on medium/high until the onions begin to brown then mix in your garlic. When the garlic begins to brown, add in the vegetable broth and the smashed tomatoes along with all of the dry spices. Allow the broth to heat through and then add in the jalepeños, beans, and corn. Let this to cook on medium heat for about 10 minutes. Remove from heat and garnish with crushed tortilla chips, avocado slices, cheese, and cilantro. This made plenty for 6 people and we ate our soup with cheese quesadillas!