Fajita Soup

I'm on the second half of a 100-year adventure to figure out what I want to be when I grow up. I'm a plant-strong eater, which means I don't avoid animal products, oil, refined sugar, and added salt. I eat this way for my health instead of the animals, so I'm not technically vegan, but I'm not sorry that animals don't die to feed me. Most of the recipes I save represent my approach to eating and cooking.

3 cloves garlic, minced

1 white onion, cut into thin strips

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1 jalapeño, deseeded and deveined, cut into thin strips

1 10 ounce can Rotel Tomatoes with green chilis

8 ounces, sliced portobello mushrooms

8 ounces pasta of choice

4 cups organic vegetable broth

FAJITA SEASONING (1 PACKAGE STORE-BOUGHT OR HOMEMADE)

4 teaspoons chili powder

2 teaspoons cumin

2 teaspoons paprika

2 teaspoons sugar (or sub maple syrup or date syrup)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper

Salt to taste

Directions at kathysvegankitchen.com

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