Spicy Vegetable Soup

This is not a super-hot and spicy soup. It simply has a mild warmth. If you want it hotter, please feel free to add more (and hotter) peppers or some good hot sauce.

Ingredients:
2 teaspoons canola oil
½ cup chopped yellow onion
½ cup chopped green bell pepper
1 cup shredded cabbage (I just used bagged cole slaw)
2 (14. 5 ounce) cans fire roasted diced tomatoes, with liquid
1 (12 ounce) jar salsa Verde
3 cups vegetable broth
1 cup frozen, canned or fresh corn
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can Spanish rice, with liquid
1 (4 ounce) can chopped green chiles

Garnishes (optional):

Sour cream
Cheddar cheese
Crushed tortilla strips

Directions: Add oil to a large saucepan. Throw in the onion, bell pepper, and cabbage. Cook over medium heat about 8 minutes or until the vegetables are soft but not brown. Add in the tomatoes, salsa verde, broth, corn, beans, rice and green chiles. Heat to boiling and reduce the heat to a simmer.  Stir well, cover and cook for 90 minutes on medium low, stirring occasionally. Garnish at will!