Recipe Vortex

2 32 oz vegetable broth

2 celery stalks, diced

1 Medium yellow onion, diced

1 28 oz. can fire roasted diced tomatoes

1 15 oz. can black beans, rinsed and drained

1 15 oz. can garbanzo beans

1 15 oz. can cannellini beans

2 cups frozen corn

1 Tablespoon olive oil

Seasoning

2 Tablespoon paprika

2 Tablespoon chili powder

1 Tablespoon cumin

1 teaspoon dried oregano

1 teaspoon garlic powder

2 Tablepsoon Tomato paste

dash of cayenne

1/2 teaspoon black pepper

1 teaspoon salt

Toppings

tortilla strips, chips

fresh cilantro

avocado slices

In dutch oven or large pot, saute diced onion and celery in olive oil over medium heat for 3-5 minutes or until vegetables are soft. Add vegetable broth, tomatoes, beans, corn, tomato paste, and all of seasoning ingredients.

Stir ingredients and cover. On low to medium heat - simmer for 1 hour. Stir often.

When soup has cooked down/thickened, serve and top with cilantro, tortilla strips/chips, avocado slices. Enjoy!