2-3 cups cooked kidney or pinto beans (1 cup dry)
4 medium onions, chopped
2 green peppers, chopped
2 stalks celery, finely chopped
3 or more mashed cloves garlic
1 tsp dried basil
1 tsp oregano
1 Tablespoon chili or 1/2 teaspoon chile powder (chili powder is a blend of spices, chile with an e at the end is ground up dried red peppers)
1 tsp ground cumin
1 quart home-canned tomatoes
freshly ground black pepper
1 bay leaf
1 teaspoon sea salt
1/4 cup or so red wine vinegar or cider vinegar
1/2 to 1 cup cashews
1 handful raisins or 1 Tablespoon molasses
1. The night before, start your beans soaking (you can make quick soak, but they are better soaked overnight).
2. The day you want soup, get out a big pot in the morning, put some oil in the bottom and stir fry the onions, green peppers, celery and garlic. Add spices and herbs, stirring constantly.
3. Stir in about a quart, or four cups, of canned tomatoes
4. Grind in some fresh black pepper. Add a bay leaf.
Add the secret ingredients:
5. Add a generous splash of red wine vinegar
6. Cover and simmer, stirring gently.
7. Add water or broth from beans as needed, add vegetables.
8. Add your cooked beans and any extra water needed (use broth from beans when possible) to make it the consistency you like.
9. Simmer, taste, add additional seasoning- more red wine vinegar if desired.
Serve with grated cheese and warm cornbread, although if you are vegan, of course, you'd leave out the cheese or use a substitute. You can also add about 1/8 c. cocoa powder for a really rich broth.