Taco soup

I used to make Taco Soup quite often but just haven't since I became plant-based. I realized the other night that it doesn't need ground beef to be taco soup! So I went into the kitchen and started throwing things into the pot! You can eat this as a soup, over potatoes, or my favorite...rice! Yum! FYI-we ate this so quick I didn't get a photo! Next time! Lol!!!

Taco Soup

1 medium onion, diced
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can navy beans, drained and rinsed
1 can lima beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can fire-roasted tomatoes
2 small cans tomato sauce
1 quart-sized box vegetable broth
Black pepper, to taste
2-3 tablespoons taco seasoning, to taste
Several drops Liquid Smoke

Line a Dutch oven with vegetable broth. add the onion and cook until the onion has caramelized slightly. Add the garlic and cook a couple of minutes more.

Add the beans, tomatoes, and tomato sauce plus 2 tomato sauce cans of water. Pour in the rest of the vegetable broth, then the seasonings and Liquid Smoke. Stir and taste for seasoning.

Bring to a boil, lower heat to medium, cover and cook 20-30 minutes, until done.