This is a delicious all-vegetarian soup.

1 tablespoon olive oil
1 cup chopped onion
1 medium garlic clove, peeled and minced
1/2 cup chopped red bell pepper
1/3 cup minced carrot
2 tablespoons water
2 plum tomatoes, coarsely chopped
1/2 teaspoon each: crushed dried oregano and ground cumin
1/4 teaspoon ground cayenne pepper
1 15oz can black soybeans, drained
1 15oz can vegetable broth
1/2 cup water
1/4 to 1/2 teaspoon salt
black pepper to taste

1 tablespoon olive oil 1 cup chopped onion 1 medium garlic clove, peeled and minced 1/2 cup chopped red bell pepper 1/3 cup minced carrot 2 tablespoons water 2 plum tomatoes, coarsely chopped 1/2 teaspoon each: crushed dried oregano and ground cumin 1/4 teaspoon ground cayenne pepper 1 15oz can black soybeans, drained 1 15oz can vegetable broth 1/2 cup water 1/4 to 1/2 teaspoon salt

Heat oil in a large saucepan over medium-low heat. When hot, add onion; saute 5 minutes. Add garlic, bell pepper, carrot and 2 tablespoons water. Cover and cook, stirring occasionally, 10 minutes. Stir in tomatoes, oregano, cumin and cayenne. Cook, covered, 5 minutes.
Stir in drained soybeans, broth, 1/2 cup water and salt. Bring to a boil, reduce heat to medium-low and simmer 15 minutes. Remove from heat and set aside 5 minutes before serving.