Super Quick Mexican Soup
1 medium carrot, chopped
2 celery ribs, chopped
3 plus cloves of garlic, diced
1 8 oz can of tomato sauce
1 15 oz can of black beans, rinsed and drained
1 4 oz can of diced green chilies
2 tablespoons of margarine or olive oil
1 cup of vegetable broth
1/2 of an onion, diced
spices such as basil, chili powder, and anything else you like
Saute onion, garlic, celery, and carrots in oil or margarine, until the onions are translucent.
Add the tomato sauce, beans, and chilies. Mix and then add veggie broth and spices. Let heat and serve.
You can add some Tofutti sour cream and some veggie cheese.