Instructions: Warm olive oil in a nonstick 3-quart saucepan lightly coated with vegetable spray. Add onions and cook onions over medium heat until soft, 10 minutes. Increase the heat to high. Add the sherry; deglaze (1 minute). Add the remaining ingredients. Bring to a boil; reduce the heat to maintain a steady simmer. Cook for 10 minutes (longer if time permits). Serve hot with dollop of yogurt.

Yield: 5 cups

NOTES : Dinner in a hurry: nutritional yeast boosts the flavor in a short time. Soup also relies on precooked beans and tomatoes. If you skip the sherry, add another acid - like fruit juice.

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