Mexican-style Squash And Tomato Soup

Ingredients

1 tbsp. extra virgin olive oil

1 small onion, chopped

1 clove garlic, chopped

1.5 tsp. freshly ground black pepper (or to taste)

1.5 tsp. paprika

0.5 tsp. celery salt

1 medium yellow squash, sliced

1 medium zucchini, sliced

1 medium Mexican grey squash, sliced

1-2 medium carrots, thinly sliced

2 14.5oz. cans Mexican-style stewed tomatoes (do not drain)

1 10oz. can Rotel (or diced tomatoes and green chili), with liquid

3 cups chicken broth

1 can pinto beans, rinsed and drained

0.5 can black beans, rinsed and drained

1 cup brown rice, cooked

shredded cheese for topping (optional)

A Light, Healthy Soup For A Side, Starter, Or Main Course.

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