Vegan Tortilla Soup

This soup satisfies in so many ways: it's light, yet filling, and is great during the summer as well as winter. It has a depth of flavor, but is very easy and quick to make. You could have this ready and on the table in less than 30 minutes.

In a big pot, saute chopped onion and garlic in some olive oil. To that add 1 chopped jalapeno (or more if you like it hot), 1 large diced tomato, 1 cup of frozen corn, chopped green and red bell peppers, 1 can of hominy, 4 cups of veggie stock, a pinch of cilantro, cumin, black pepper, and turmeric. You can also add any kind of bean to this, but I usually leave them out. Simmer 15-20 minutes until all the flavors marry. Serve with more cilantro on top, a wedge of lime, and baked tortilla strips. Sour cream, sliced radish, and guacamole are also great garnishes.