In nonstick pan spayed with nonstick spray saute onion, green peppers and celery until tender, about 5 minutes. Add zucchini, summer squash and garlic, continue cooking until vegetables are tender. Add tomatoes with jalapenos and simmer until liquid is reduced by half.
Meanwhile in a large soup pot over medium heat combine large can of tomatoes, black or kidney beans (undrained), tomato paste and dry chili mix. When the vegetable mixture is ready add it to the soup pot. Add the vegetable crumbles. Simmer for about twenty minutes. Garnish each serving with salsa, cheese and sour cream if desired.