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Mexican Soup

Mexican Soup

Ingredients

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

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Preparation
 

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.

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