Southwest Vegetable Soup

I made this soup last week when it was so cold here. One night the low was 24!!! This easy one pot soup used last weeks Tofu Taco Crumbles and they really boasted the flavor. I will be making them more often and just changing up the flavor profile from taco, chorizo, Italian, etc. Okay, enough about the crumbles, let's make this delicious, warming soup.

• 1 batch Tofu Taco Crumbles
• 1 sweet onion, chopped
• 3 cloves garlic, minced (I buy pre-minced garlic)
• 1 rib celery, chopped
• 2 teaspoons cumin seeds
• 2 quarts vegetable broth
• 2 14-ounce cans fire-roasted diced tomatoes
• 3 red potatoes, cut into bite sized pieces
• 1 red bell pepper, chopped
• 2 tablespoons tomato paste
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1 teaspoon dried parsley
• 3 cups frozen corn kernels
• 1/2 teaspoon black pepper
• fresh cilantro for garnish 

In your Dutch oven or a large pot add 1/4 cup water and onions, garlic, celery, cumin seeds and cook, stirring occasionally until onions are translucent, about 5 minutes.

Add the broth, tomatoes, potatoes, bell pepper, tomato paste, bay leaf, oregano and parsley. Bring to a boil. Reduce heat to simmer and cook until the potatoes are tender, about 20 minutes.

Add the corn and the tofu crumbles, let simmer about 4-5 minutes. 

Serve topped with cilantro.

Enjoy!!