In a large soup pot, cook the onion and garlic for 5-7 minutes over medium heat. Add the red bell pepper, zucchini and spices, and cook for 10 minutes.
Add the tomatoes with juice, salsa, vegetable broth, water and black beans, and cook for a final 45 minutes, bringing to a boil and then simmering.
Cool slightly and serve, topped with avocado slices, vegan sour cream, lime juice and tortilla chips.