vegetarian mexican taco soup: ole!

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Ole! I love a good Mexican dish, especially when I get to share it with a friend.

John recently came back from Hawaii, and brought me a lovely little instrument - a ukulele. Marvelous. So, to celebrate, we ate Mexican (incongruous I know).

Vegetarian Mexican Taco Soup

3 cups vegetable stock
3 cloves garlic, chopped
1 large onion, chopped
1/2 jalepeno pepper, seeded and minced
2 tsp. oregano
1 tsp. chili powder
1 tsp. cumin
4 tomatoes, chopped
1 cup sliced mushrooms

1 red pepper, sliced
2 cups fresh corn, kernels only
1 large can black beans
Salt, to taste
Pepper, to taste

2 cups salsa
Lime flavored chips
Shredded cheddar cheese

1. Place all ingredients, except chips and cheese, in a large soup pot. Put the pot on the stove at medium-high.

2. Bring to a boil and then reduce to simmer. Let it simmer for half an hour.

3. Serve in bowls with salsa dollops and chips on top. Sprinkle with cheese.

4. Pray. Eat. Enjoy. Strum an instrument and lighten your heart.