Summer Garden Taco Soup

I invented this spicy(!) vegetable-filled taco soup last summer to help deal with our crazy tomato and zucchini crop. It's been repeated many times since then. Vary according to what veggies you have available and adjust heat to your liking. It doesn't HAVE to be spicy!

Summer Garden Taco Soup

1 package Beyond Meat Feisty Crumbles (or vegetarian burger of your choice)
1 medium onion, chopped
1 - 2 jalapenos (to taste), minced
2 garlic cloves, finely chopped
1 large zucchini, cut into small cubes
1 red bell pepper, chopped small
3 medium sized garden tomatoes, chopped
2 tablespoons (or to taste) of Penzey's Spices taco seasoning (or whatever taco seasoning you use)
2 cups vegetable broth or vegetarian chicken-style broth
2 cups water
1 (15-ounce) can black beans
1 (14.5-ounce) can diced plain tomatoes (Or tomatoes with green chiles)
2 Tablespoons tomato paste
1 cup frozen corn kernels or kernels from 4 fresh ears of corn
1 cup of your favorite salsa (as mild or hot as you prefer)
1/4 cup chopped cilantro
2 Tbsp fresh-squeezed lime juice

Put Beyond Meat in a large pot with olive oil, over medium heat.
Add onion, garlic, jalapeno, zucchini and bell pepper.
Saute until onion is translucent. Sprinkle mixture with taco seasoning.
Add remaining ingredients except cilantro and lime, and turn heat to medium-low.
Make sure soup is simmering and covered, cook 30 or more minutes until flavors have blended and vegetables are soft - stirring occasionally. (Add more water if it gets too thick).
Taste and add salt and pepper if needed.
Stir in cilantro and lime just before serving.
Garnish each bowl with vegan sour cream and chips if desired.