vegetable soup

6 cups vegetable broth
2 cans chopped tomatoes
1 can pinto beans
1 can red kidney beans
1 package mixed frozen vegetables
1 large onion
1 large carrot
1 large stalk of celery
1 large pepper
1 block of frozen spinach
2 chili peppers
3 cloves garlic
5 mushrooms
salt to taste
dash of pepper
2 tsp cumin
1 Tbsp olive oil

Bring 6 cups of vegetable broth to slow boil. Add tomatoes, beans, spinach and frozen vegetables.
Cut fresh vegetables. Stir fry in olive oil for 3-4 minutes. Add to soup. Add seasonings. Simmer for 30 minutes.

Serving Size: 1.5 cups