2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, crushed
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (16-ounce) can garbanzo beans, drained
1 (16-ounce) can soybeans, drained
1 (14 1/2-ounce) can veggie broth
1/2 teaspoon cayenne pepper ( optional)
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1 bunch cilantro (about 2 cups)
1 can enchilada sauce

Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 6 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, add chopped cilantro and 1 CUP enchilada sauce and simmer 5 minutes. Ladle into bowls, and sprinkle with cheese if you want. Makes 4 servings.