Vegetarian Tortilla Soup

This soup comes together very quickly--it's great for dinner right after a long day at work. I added the zucchini because I live in Utah and still have frozen zucchini leftover from my summer garden.

Vegetarian Tortilla Soup

2 Tbsp vegetable oil

1 (16 oz) pkg frozen bell pepper and onion stir fry mix

3 cloves garlic, minced

1 1/2 Tbsp cumin

1 (7 oz) can diced green chilies

1 (14 oz) can crushed tomatoes

1 (9 oz) can whole corn kernels

1 (15 oz) can black beans

1 cup shredded frozen zucchini (optional)

32 oz vegetable broth

Salt and pepper, to taste

1 avocado

1/2 cup shredded cheese

Tortilla strips

In a large pot, heat vegetable oil. Add stir fry mix, garlic, and cumin. Stir and cook until peppers are tender (about 5 minutes). Add chilies, tomatoes, corn, black beans, zucchini, vegetable broth, salt and pepper.

Bring to a boil. Simmer, uncovered, stirring occasionally, for 30 minutes.

Ladle into bowls. Top with chopped avocado, cheese, and tortilla chips.

Simple Flaxseed Crackers

I'm sorry for the lack of posts lately. I moved a few months ago (for the sixth time since this blog started) and the lighting in this new place just isn't conducive to good pictures. I'll keep working on it--but in the meantime, enjoy these yummy crackers.

Simple Flaxseed Crackers

2 cups ground flaxseed

1 cup water

1/2 tsp salt

1/2 tsp garlic powder

1 tsp minced onion

Combine all ingredients in a medium bowl. Line a baking sheet with parchment paper.

Place dough onto middle of baking sheet. Put another piece of parchment paper on top. Use a rolling pin to roll out dough to fill the entire baking sheet. Use a pizza cutter to score dough into cracker-size pieces.

Bake at 400 degrees for 20 minutes or until crackers are crisp and edges are lightly browned.

Sweet Potato Spaghetti

I love sweet potatoes, and this is one of my favorite sweet potato dishes. It comes together very quickly and is a little different than the regular lunch fare around here. If you want it to be more savory, add rosemary.

Sweet Potato Spaghetti

1 medium sweet potato

1/3 cup minced yellow onion

2 garlic cloves

Olive oil

Spaghetti

Dash salt

Dash pepper

Grated Parmesan cheese, to taste

1/2 tsp dried rosemary (optional)

Cook spaghetti according to package directions. Drain.

Peel and dice sweet potato. Mince onion and garlic.

In a small frying pan, combine approx. 2 Tbsp olive oil and diced sweet potato. Cook, stirring occasionally, until potato pieces become slightly soft. Add onion and garlic. Continue cooking until sweet potatoes begin to brown and are soft.

Combine sweet potato mixture, drained spaghetti, salt, pepper, and rosemary in a serving bowl. Toss. Add more olive oil if desired. Top with grated Parmesan cheese.

Serves 2.