Mexican Rice and Bean Soup

Ingredients

• canola oil, for sautéing
• 1 clove garlic, minced or 1 cube Gefen Frozen Garlic
• 1 large onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 tablespoons Tuscanini Tomato Paste
• 1 tablespoon taco seasoning
• 1/2 teaspoon turmeric
• 2 quarts Manischewitz Vegetable Broth (or water)
• 1 can black beans, drained and rinsed
• 1 (28-ounce) can peeled, whole tomatoes (I used San Marzano)
• 1 zucchini, sliced
• 1/2 cup basmati rice
• salt, to taste
• pepper, to taste