Tex-Mex Veggie Soup

My oldest son is vegetarian; the soup is my own makings. I started making this soup for his trips back home; he lives in London. I make this the day before he comes in, after our trip home from airport. We unwind eating this soup, munching on blue tortilla chips, humus and play catch up. My 8 year old grandchild was raised eating this soup; she asks for it often.

Ingredients

• dash olive oil for sautéing
• 1 onion chopped
• 1 bell pepper chopped
• 3 or 4 garlic cloves chopped fine
• 1 cup frozen corn
• 1 can garbanzo (chick peas) drained and rinsed
• 1 can Rotel Brand tomatoes
• 1 large can whole tomatoes juice and all
• salt and pepper to taste
• chili powder
• paprika
• crushed red pepper flakes (very little)
• cumin

Directions