Try this easy vegan bean soup - it's a delicious meal that's quick to make on busy nights.
Put the chopped onions, garlic, and olive oil in a soup pot and heat over medium until the onions start to brown, about 5 minutes.
Raise heat to high, add broth, drained beans, and remaining can of beans with juice.
Stir well. Add all the remaining ingredients, cover the pot, and bring to a boil. Reduce heat to low, and simmer to blend flavors, about 5 to 10 minutes, stirring occasionally.
Serve hot, and top with tortilla chips, guacamole, or chopped avocado.
You can use frozen chopped onions and frozen corn in this recipe if you like.
Feel free to add more vegetables if you wish! Try adding red bell peppers, celery, or carrots.
Store leftover soup in the refrigerator. It should stay fresh for about 5 days.