Hearty & spicy veggie soup

1 red onion diced

1 cup sliced carrots

1 cup diced kale

1/2 cup of frozen corn

1 cup diced green peppers

1/2 cup green garbanzo beans

2 cups cooked small potatoes peeled and sliced in 1/2 

Saute veggies in a soup pot with a small amount of olive oil. 

Once veggies cook add in 3 1/2 cups of water & 3 cups of vegetable broth. 

Bring to a low simmer. 

Add in 1 cup of salsa, 1/2 cup of Marinara sauce, 2 TBSP chili powder and 1 tsp Tumeric. 

Stir and bring to a rapid boil. 

Add in and quickly whisk 1 cup of corn flour & 1/2 cup of corn grits. 

Bring to a low and slow simmer for about 10 minutes. 

Served with chopped cilantro and shaved parmesean cheese. (Leave out the cheese to make it vegan) 

Other topping ideas - avocado, tortilla strips, sour cream, chopped tomatoes