Andalusian olive soup

A caveat: This is not an authentic Andalusian recipe. But it needed a catchy name. And when I served it to my friend, John, he said it reminds him of the food he ate in Andalusia.

1 T olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 orange or yellow bell pepper, diced
1 onion, diced
5 cloves garlic, chopped fine
1 14-oz can diced tomatoes (not drained)
1 14-oz can of garbanzo beans (drained)
Juice of 2 limes
1 C large black olives, halved
1/2 C pimiento-stuffed green olives, sliced
1 C TVP, toasted in a dry skillet until golden brown
2-3 C water

In a Dutch oven, saute the onions and peppers until soft. Add the garlic and stir for a few seconds, then add the tomatoes and beans and a couple of cups of water. Simmer for about 5 minutes. Add the lime juice, olives, and TVP. This is when you might want to adjust the water and add more for soup or less for stew. Simmer until the TVP is cooked and serve.

Optional: Garnish with grated co-jack cheese and cilantro.