3 Pepper & 3 Bean Soup

• 1 lg onion, diced
• 1 red bell pepper, diced
• 1 Poblano pepper, diced
• 1 cubanelle pepper (or other mild pepper), diced
• 3-4cloves garlic, minced
• 1 jalapeno pepper, diced
• 1 can black beans
• 1 can kidney beans
• 1 can pink beans
• 1 can cream style corn
• 1 sm can corn or half bag frozen corn
• 1 28oz can diced tomatoes
• 1-2 cans veg broth
• 1 chipotle pepper, diced
• 1 small can tomato paste
• 2T Fresh Oregano, chopped
• 1/4 C chopped cilantro
• S+P
• 4T cumin
• 3T cayenne
• 3 soy 'chicken' breasts (from brand like Quorn), diced

1. Saute first 4 ingredients in large crock-pot in 3T veg oil. Add jalapeno and garlic when onions almost translucent. Add beans, corn and diced tomatoes and 1 can broth. Add more broth until enough liquid to cover and stir around (like chili consistency-liquid: veggies). Simmer on medium. Add tomato paste, chipotle and cumin, cayenne, salt and pepper. Cook for about 25 minutes. Meanwhile saute frozen chicken in veg oil until toasty on all sides. When soup starts to bubble and darken, probably done. Remove from heat and cool. Add cilantro, oregano and chicken. Serve in bowls, top with sour cream and shredded cheese.

onion, red bell pepper, pepper, pepper, garlic, pepper, black beans, kidney beans, pink beans, cream style corn, corn, tomatoes, veg broth, pepper, tomato paste, t, ubc, t cumin, t

Taken from www.epicurious.com/recipes/member/views/3-pepper-3-bean-soup-50028599 (may not work)