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Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onions and red bell pepper, cooking until softened.
Build the Flavor Base: Stir in garlic powder, chili powder, smoked paprika, salt, and pepper. Let the spices toast for about a minute to release their aroma.
Add the Main Ingredients: Pour in the vegetable broth, canned tomatoes, black beans, and Lightlife crumbles. Stir well and bring to a simmer.
Simmer: Let the soup cook for 15-20 minutes to allow the flavors to meld.
Finish with Toppings: Serve hot, garnished with shredded cheese, light sour cream, fresh cilantro, and a squeeze of lime juice.