In a large stock pot, sauté onion and garlic over medium heat until translucent, about 5 minutes.
Add carrots, celery, bell pepper and jalapeño, sprinkle with some salt and sauté an addition 5-7 minutes.
Stir in tomatoes, tomato paste, vegetable broth and seasonings. Simmer, uncovered, for 15-20 minutes, or until thickened.
Taste and add additional salt or pepper, if desired. Because of the different sodium content in broths and beans and personal preference, you may need a little more and you may not.
Top with green onions, cilantro, avocado or hot sauce