Ingredients (use vegan versions):

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 2 small yellow squash, chopped
• 2 small zucchini, chopped
• 2 cups white beans (not canned) (reserve water they were cooked in)
• additional vegetable broth or water
• 1/2 cup chopped fresh cilantro, plus some for garnish
• 1 avocado, sliced
• 6 corn tortillas, baked in 350 degree oven until crisp, and cut into strips
• 2 fresh limes

Directions:

Heat oil in large saucepan.
Add onions and garlic and saut� for 2 – 4 minutes. Stir in
pepper and cumin and saut� for 1 minute.
Add squash and zucchini and saut� 1 -2 minutes.
Add water reserved from cooking beans plus additional water
to make 3 cups.
Bring to a boil, reduce heat and simmer, uncovered for 20
minutes.
Stir in beans and cilantro; cook for 5 minutes longer.
Place in 4 bowls; squeeze 1/2 lime into each bowl of soup
and stir.
Add 1/4 sliced avocado to each bowl.
Top each bowl with tortilla strips and cilantro.

Serves: 4

Preparation time: 45 minutes

Tags: Corn, Soup, Vegan