Unbelievably simple and tasty.
1 zucchini, sliced
1 can pinto beans, drained
1 can garbanzo beans, drained
1 can fire-roasted tomatoes with chilies, with juice
2 cups vegetable broth
1/2 package soyrizo
1-1/2 cups frozen or fresh corn
1/2 tsp salt
Combine in a soup pot. Cook for 10-15 minutes, or until zucchini is tender. Serve with crushed corn chips mixed in, if desired.
