Southwestern Soup

I adapted this recipe from a wonderful new cookbook I just purchased through Amazon by Robin Robertson, Vegan on the Cheap.
 
Organic Ingredients:
4 large or 5 medium homegrown tomatoes (or 28 oz. can of diced tomatoes if you don't have fresh)
1 small can Rotel tomatoes
1 1/5 cups frozen corn
1 medium chopped white, yellow, or purple onion
1 small chopped green bell pepper
2 15 oz. cans (rinsed and drained) blackeye peas, pinto beans, black beans, or a combination of these
3 cups vegetable broth

Seasonings to taste (If you want more than this, knock yourself out!)
1/2 tsp. cumin
2 tsp. chili powder
1 tsp. paprika
3 cloves garlic, minced
salt and fresh ground black pepper 

DIRECTIONS:
1) Drizzle a little olive oil in the bottom of a soup pot and saute onion and bell pepper a few minutes. Add garlic and saute another minute.
2) Add fresh, chopped tomatoes and 1 can Rotel tomatoes to the soup pot.  Cook on med. about 15 minutes. If you're not using fresh tomatoes, just add a 28 oz. can of diced tomatoes instead and the Rotel tomatoes at the same time as the following ingredients:
3) Add frozen corn, beans or peas, seasonings, and vegetable broth.
4) Simmer 20-30 minutes until flavors have married. Salt and pepper to taste.

I served this soup over Fritos and sprinkled nutritional yeast on top. A healthier choice would be to serve it over millet, quinoa, brown rice, or organic blue corn tortilla chips. I'm embarrassed to admit that my husband and I ate the entire pot by ourselves in less than 24 hours.