Tomato and Bean Soup
2 cups vegetable stock
1 can (16 oz.) garbanzo beans (chickpeas)
1 can (8 oz.) cut string beans or wax beans
1 can (8 oz.) kidney beans (red or pink)
1 chopped onion
2 stalks of celery cut into 1/8-1/4 inch slices (horizontally)
1 can tomato sauce
1 can tomato paste
oregano, parsley, basil, etc.
salt & pepper
Put the veggie stock in a decent sized pot to heat up. While it is cooking, cut the onion and celery. Add the veggies to the stock along with all the cans of beans (including water or whatever else they are packed in). Add the tomato sauce, tomato paste, and spices to taste. Let boil, stirring periodically, and serve hot.
If you aren't vegan, try adding a splash of milk right before the soup boils.