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Dinner: Shar's Mexican Soup

I don't often get to see my friend Shar (we used to be inseparable along with our b.f.f. Terri when we were little)  so when I visited recently & she made this delicious soup I was even happier!
Now I have a yummy recipe to make for my family (usually my husband cooks) that I think I may actually be able to pull off!

1 medium sized yellow onion
1 medium sized red onion
minced garlic
2 (32oz.)containers of vegetable broth
1 large can of diced tomatoes
2 or more carrots
1 or 2 celery stalks
1 can garbanzo beans
1 can black beans
1 can white beans
blue tortilla chips
1 or 2 avocados
sour cream
shredded cheese
{optional: meat or non-meat product of your choice}

The other great thing about this recipe is that it makes a lot! So have some friends over, bring some to your neighbors, or freeze some for left overs for the rest of the week!

Pour vegetable stock & diced tomatoes into large pot and turn heat on low.
Chop up the veggies (carrots, celery, & corn will be added directly to the pot)

Rinse the beans & add to the pot.
Add olive oil & as much garlic as you like to a pan. Toss in the yellow & red onions & saute.
As you cook, add a bit of salt, pinch of sugar, & cumin to taste.
Cook until carrots are tender. Then pour into bowls.
Cut an avocado in half, as shown.

Score the inside with a knife.
Push from underneath & you instantly have a nicely cubed avocado!
Sprinkle shredded cheese, then crushed blue tortilla chips over the soup.  Slap a dollop of sour cream & the cubed avocado over the top & you're ready to eat!

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