Tex-Mex Soup

Ingredients

• 1  avocado chopped
• 15 oz black beans undrained canned
• 0.3 cup cilantro leaves fresh chopped
• 1 cup regular corn frozen
• 1 Tbsp garlic minced
• 1 tsp ground cumin 
• 1  lime cut into 6 wedges
• 1 Tbsp olive oil 
• 1 cup onion chopped
• 1 large jalapeão pepper fresh seeded finely chopped
• 2 cups boca veggie ground crumbles frozen
• 4 cups water 

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Cook onions, peppers, garlic and cumin in hot oil in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
2. Add water and crumbles; stir. Bring to boil. Stir in beans and corn; cook 2 min. or until heated through.
3. Ladle into bowls; top with avocados and cilantro. Squeeze lime wedge over each bowl of soup.