Veggie Harissa Tortilla Soup

Cooking Time: 45 minutes

Serves 6-8

What You Need:

• Olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• 1 28oz can of canned plum tomatoes, coarsely chopped, with their juices
• 4 cups vegetable stock or water
• salt
• 1 medium zucchini, cut into bit-sized pieces
• 1 medium yellow squash, cut into bit-sized pieces
• 1 15oz can of black beans
• 1 bunch of cilantro, leaves only, chopped
• 1 lime, quartered
• 1 avocado, quartered
• Sour cream
• Tortilla chips of your choice

How to Make It:

1. In a large pot, heat a glug of oil until it shimmers. Add the onion, garlic, squash, zucchini, and a pinch of salt. Cook for 8-10 minutes till vegetables have softened.
2. Add about ½ pouch of Harissa, tomatoes and stock. Bring to a boil. Reduce the heat to medium-low, add the black beans, and simmer for 30 minutes.
3. Serve by ladling the soup into bowls. Garnish with cilantro, a lime quarter, an avocado quarter, a dollop of sour cream, and lay a few tortilla chips on top of each bowl.