Ingredients (use vegan versions):

• 2 bags of dry, red kidney beans (6.oz bags each)
• 2 Lg. cans of crushed tomatoes
• 1 Lg. can of whole tomatoes (chopped finely)
• 6 medium cloves of garlic (minced)
• 1 tablespoon fresh oregano (minced)
• 4 tablespoon un-roasted California chili pepper
• 5 1/2 tablespoon chili pepper (powdered)
• 3 medium onions (finely chopped)
• 1 can of tomato paste
• 2 teaspoon cumin
• 1 tablespoon paprika
• 1 tablespoon tobasco sauce
• 1/2 cup un-cooked rice
• 1/4 cup scallions (finely chopped)
• 2 red peppers (finely chopped)
• 1 green pepper (finely chopped)
• 2 very small jalapeno chilis (finely chopped)
• 1 Italian frying pepper (Cubanelle) seeded and finely chopped
• 1 tablespoon fresh chopped parsley
• 1 cup vegetable stock
• 1/2 cup ketsup
• 1/4 soy sauce

Directions:

Soak beans over night in warm water. Drain water off beans, and put in a deep cooking pot,
one preferably for soups. Add 6 cups water. Add all ingredients, and cook on a medium
heat, constantly stirring for 1 hour. Then put on simmer for the remaining half hour.
Garnish with chopped onions and scallions. This should take you 1 1/2 hours, if chili
becomes too thick at times, dilute with water, little by little.

Serves: 6

Preparation time: 1 1/2 hours

Ingredients (use vegan versions):

• 4 cans vegetable broth
• half bag frozen corn
• 1 large onion
• 2 cans black beans
• 2-5 cloves of garlic
• 1 avacado
• cilantro
• 1 tub fresh salsa
• stale or fresh tortilla chips
• optional: peppers (red, green, yellow, whatever), more garlic,

Directions:

Sautee the onion, garlic and peppers in a bit of olive oil
and salsa. Dump veg broth, beans, corn, fresh salsa, garlic,
onion, and pepper into a pot. Bring to a boil for five
minutes, then let simmer for about an hour. Top with avacado,
cilantro, and tortilla chips.

This soup tastes better if you let it sit overnight, but it’s
good whenever.

Enjoy it! From the Old Pueblo

Serves: 6-8

Preparation time: ~1.5hrs

Ingredients (use vegan versions):

• 2 tablespoon oil
• 2 small cloves garlic, finely chopped
• 1 medium onion, chopped
• 2 celery sticks, chopped
• 2-3 large carrots, chopped
• 4 smallish potatoes, cubed
• basil, oregano, garlic powder to taste
• vegetable broth (about 2 cups)

Directions:

1. Heat oil in pan; sauté onion,
garlic, and celery until tender.

2. Add potatoes and carrots; cook 3-5
minutes

3. Add broth, herbs, and garlic; bring
to boil, then reduce heat and simmer
20-30 minutes, or until potatoes are
soft.

4. Blend all broth and approx. 1/2
potatoes and carrots until creamy.
This ensures that there are lovely
chunks in your soup so that you can
chew on something. If you want
creamier soup, blend everything.

5. Add salt and pepper to taste. I
like to add a dash of red pepper just
before blending to give the soup some
spice, but this is completely
optional.

6. Serve.

Serves: 2

Preparation time: 30-40 minutes

Ingredients (use vegan versions):

• 2 cans kidney beans (do not drain juice)
• 2 bottles favorite vegan BBQ sauce
• 1 pkg. favorite vegan chillie seasoning
• 1 bag non -airy shreaded vegan cheese
• 1 lg bag favorite vegan corn chips (“fritos” are best with this recipe)

Directions:

In a Crock Pot/Slow Cooker, add beans, BBQ sauce, and
chillie seasoning and cook until warmed through and the
aroma fills the kitchen. Spread a handfull of chips on a
plate, cover generously with bean mixture and sprinkle with
shreaded non dairy cheese and enjoy!! Play with the amount
of chillie seasoning… some like it hot, but others may
not. Either way, the kids will love constructing this.

Serves: 8

Preparation time: 1 1/2 hrs

Ingredients (use vegan versions):

• 375g (2 cups) dried lima beans, soaked overnight
• 1 bunch parsley, chopped
• 50g fresh basil, chopped
• 50g fresh chives, chopped
• 6 cups water
• lots of sea salt and pepper

Directions:

Boil the lima beans in water until
they are soft, around 40 minutes.

Place the chopped herbs in a blender
and add the lima beans, along with the
cooking water. Blend (in batches)
until the soup is very smooth.

Put the soup back in the pan and
season to taste. Reheat and serve
with a crusty bread & some green salad.

Serves: 4-6

Preparation time: 15 minutes