Mexican Soup

1 medium onion, minced
4 medium cloves garlic, chopped
2 TBS red chili powder
3 cups + 1 TBS vegetable broth
1 small to medium green bell pepper, diced into 1/4-inch pieces
1 small zucchini (courgette), diced into 1/4-inch pieces
1 cup finely chopped collard greens
1 15 oz can diced tomatoes
1 15 oz can black beans, rinsed
1 cup frozen yellow corn
1 4 oz can diced green chili
1 tsp dried oregano
1 tsp ground cumin
1/4 cup chopped pumpkin seeds
1/2 cup chopped fresh cilantro
Salt and pepper to taste

Directions:

1. Heat 1 TBS broth in a medium soup pot. sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
2. Add red chili powder and mix in well. Add broth, zucchini, collard greens, and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.
3. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 15 minutes longer. (Simmering uncovered enhances the flavor.) Add chopped cilantro, pumpkin seeds, salt, and pepper.