Step 1

In a big soup pot over medium heat, heat the oil and sauté the onion for about 4 to 5 minutes, until soft and translucent.

Step 2

Add the garlic, carrots, green and red bell peppers, banana pepper and jalapeño pepper and sauté 5 minutes until they start to soften.

Step 3

Add the zucchini, eggplant, and spices and sauté 1 to 2 minutes until the spices are fragrant.

Step 4

Add the diced tomatoes and vegetable broth, bring to a simmer, and continue cooking for about 15 minutes until thick and bubbly.

Step 5

Taste and add salt/pepper as needed. Adjust any other seasonings to your preference. Add the liquid smoke, if using. Simmer for another 5 minutes.

Step 6

Serve hot garnished with fresh cilantro, chopped raw onion or bell pepper or any garnishes you desire.