1/3 C. canola oil
8 lg onions, chopped
8 cloves garlic, chopped
8 lg carrots, chopped
1 bunch celery, chopped
2 Tbsp allspice
2 Tbsp thyme
1 Tbsp cayenne, or 3 chili peppers
6 lg green peppers, chopped
1 #10 can tomatoes, pulverized
3 #10 cans kidney beans
2 Tbsp mustard
1/4 C molasses

Sautée onions in 1/4 C canola oil until transparent. Add garlic, carrots, celery, cayenne, allspice and thyme. Cook until vegetables are tender. Add peppers. When peppers are nearly fully cooked, add tomatoes. Heat thoroughly. Add beans and tomato juice; reheat. Add mustard and molasses. Salt to taste.

nutritional analysis
for 8 oz serving

calories 275.90
carbohydrates(grams) 49.74
protein(grams) 14.54
fat(grams) 3.28
cholesterol(mg) 0.00

% of calories

carbohydrates 69%
protein 20%
fat 10%


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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