tortilla soup

This soup is perfect for a weeknight because it’s ready in about half an hour.

2 Tbs. canola oil
1 large onion, chopped
1 small zucchini, sliced 1/2 inch thick
1 clove garlic, minced or pressed
4 cups vegetable broth
1 14-oz. can black beans, drained and rinsed
1 14-oz. can diced tomatoes, undrained
2 Tbs. lime juice

Tortilla chips for topping

1. Heat canola oil in large saucepan. Sauté onion until translucent. Stir in zucchini slices; cook for about 2 minutes. Add garlic, broth, soybeans, and tomatoes. Cook until zucchini is soft.

2. Remove from heat; stir in lime juice. Ladle into soup bowls and top with crushed tortilla chips. Serves 4.