1 lb tofu
2 tbsp chili powder
1 tsp cumin
10 oz onion
2 cups broccoli
3 cups cauliflower
3 garlic clove
15 oz pinto beans
15 oz black beans
15 oz red beans
28 oz diced tomatoes
4 oz mild green chilies
2 1/2 cups corn kernels
2 zucchini

Squeeze excess water out of thawed tofu and crumble. Place the crumbled tofu, chili powder and cumin in a soup pot and quickly brown. Add the remaining ingredients and simmer, covered, for 2 hours.