1 small onion, chopped
3 cloves garlic, chopped
2 T. olive oil
3 c. vegetable stock or water
1 28-oz. can diced tomatoes or 5-8 fresh tomatoes, diced plus 1/4 c. water
2 T. tomato paste
2 jalapeno peppers, seeded and minced
2 t. cumin
2 t. chili powder
Tortilla chips, crushed (garnish)
Avocado slices (garnish)
In a large soup pot, saute the onion and garlic in oil on medium heat until onion is translucent. Add the stock, tomatoes, paste, jalapenos, cumin, and chili powder. Simmer for 20-30 minutes. Garnish with crushed tortilla chips and avocado slices.
Makes 4-6 servings.
From How It All Vegan!, p. 57.
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