Guys, I forgot the cilantro.
Today has been a day full of lessons, blessings I have been praying for and received the answers today.
I'm thankful, because life is deeper.
Because I am me. And I deserve, like everyone else, to be loved just for being me. I don't have to be someone else. I know what I want because I've been through a lot. And it's a blessing.
All tests are blessings, they help us get closer to God and to Jesus our savior.
I'm thankful because I know who I am, and I love me for who I am. Because every step takes me closer to the one, to God, to myself, to love.
Sometimes things just don't work out, and it's better to not know why. You'll know in the future when you look back and realize it was a blessing in disguise.
Vegetarian tortilla soup
Adapted from Bon Appétit
Serves about 4 generously
1 TBSP vegetable oil
¾ cup chopped onion
2 garlic cloves, minced or pressed
1 TBSP tomato paste
1 tsp ground cumin
¾ tsp chili powder (I used crushed red pepper flakes)
4 cups vegetable broth*
4 TBSP chopped fresh cilantro
(4) 6-inch corn tortillas, cut into ½-inch wide strips
1 ½ cups chopped tomatoes
⅔ cup canned black beans, rinsed and drained
⅔ cup chopped zucchini
1 ½ TBSP minced seeded jalapeño (I used canned, fresh is stronger)
In a large saucepan, heat the oil over medium heat. Add onion and garlic and cook until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 TBSP cilantro; bring to a boil. Reduce heat; cover and simmer about 15 minutes.
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover and simmer until zucchini is tender, about 5-10 minutes. Season with salt and pepper and serve with remaining 2 TBSP cilantro.
*Note: You may substitute part of the veggie broth for a canned soup, such as condensed tomato soup or cheddar cheese soup to give the broth more flavor, like I did!