Vegetarian Black Bean Taco Soup - cooking recipe

Ingredients

1 medium onion, finely chopped
1 teaspoon minced garlic
1 teaspoon vegetable oil or 1 teaspoon olive oil
3 (15 1/2 ounce) cans black beans, rinsed and drained or 6 cups cooked black beans
2 (14 1/2 ounce) cans diced tomatoes and green chilies
2 (14 1/2 ounce) cans diced tomatoes
1 (16 ounce) bottle Pace Picante Sauce, I use medium
1 (1 ounce) packet taco seasoning
1 (1 ounce) packet ranch dressing mix
1 (12 ounce) bottle beer

Preparation

Saute onion and garlic in oil until soft.
Add next seven ingredients and simmer for 30 minutes.
Serve with your favorite toppings or by itself with crusty bread and a salad for an easy filling vegetarian meal!
This can also be thrown into a crockpot in the morning and cooked for 7 to 10 hours.
Leftovers freeze well and are great for lunches.