1 T. olive oil
1 c. chopped onion
4 cloves garlic, crushed
2 c. fresh mushrooms, sliced
1 c. mini-carrots, thinly sliced
2 (14 oz.) cans vegetable broth
1 (8 oz.) can tomato sauce
2 (15 oz.) cans black beans, rinsed
1-1/2 tsp. cumin
1 T. dried oregano, finely crushed
1 tsp. chili powder
2 bay leaves
2 T. fresh lime juice

Heat oil in a soup pot. Add onion, garlic, mushrooms and carrots. Cook over low heat until vegetables are soft. Add vegetable broth, tomato sauce, black beans, and herbs. Simmer 45 minutes. Remove from heat and stir in lime juice. Remove Bay leaves and serve. Tastes even better the second day.