Mexican Villagers Soup

9 ripe tomatoes
7 fresh jalapenos
2 large heads garlic, peeled and seperated
4 medium sized onions, quartered
6 fresh Hungarian wax peppers
2 fresh cubanelle peppers
Olive oil
8 cups vegetable stock
6 cups crushed tomatoes
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 1/4 pounds salt-free corn tortilla chips
2 cups cooked, drained black beans

Place the tomatoes, jalapenos, garlic, onions, and peppers onto a sheet pan or cookie sheet and then drizzle with olive oil.
Place the sheet tray into the preheated oven and roast until 15 to 20 minutes. Remove from the oven and set aside.
Into a large stockpot add the stock, crushed tomatoes, and roasted veggies and cook two minutes.
Add cumin, paprika, garlic, tortilla chips and ½ the beans, simmer for 15 minutes.
Puree the mixture until well combined.
Add the remaining beans.
Season with salt and freshly ground black pepper.
Simmer to keep warm until you're ready to serve.

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.