Vegetarian Tortilla Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 carrot, diced
• 1 zucchini, diced
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) diced tomatoes
• 1 litre vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 4 corn tortillas, sliced into strips
• Grated cheddar cheese, for garnish (optional)
• Fresh cilantro leaves, for garnish (optional)
• Lime wedges, for serving (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent, about 5 minutes.
2. Add the diced red and green bell peppers, carrots, and zucchini to the pot. Sauté for another 5 minutes until the vegetables begin to soften.
3. Stir in the black beans, diced tomatoes, vegetable broth, ground cumin, and chili powder. Season with salt and pepper to taste. Bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes to allow the flavours to meld.
5. While the soup simmers, preheat your oven to 180°C (350°F). Place the tortilla strips on a baking sheet and bake for about 5-7 minutes or until they become crispy and golden brown.
6. Once the soup is ready, taste it and adjust the seasoning with salt and pepper as needed.
7. To serve, ladle the Vegetarian Tortilla Soup into bowls and garnish with the crispy tortilla strips. If desired, top with grated cheddar cheese, fresh cilantro leaves, and a squeeze of lime juice.

Enjoy your hearty and flavourful Vegetarian Tortilla Soup, perfect for a satisfying and comforting meal!