Vegetarian Soup

• 1 lb 15 bean soup mix (you wont be needing the flavor pack)
• 14 ounces canned crush tomatoes
• 8 ounces canned corn
• 4 ounces tomato paste
• 6 ounces v8 juice (optional, it just adds even more servings of veggies)
• 5 celery ribs, diced
• 5 large carrot sticks, diced
• 1 yellow onion, diced
• 2 bay leaves
• 4 cups unsalted chicken or 4 cups vegetable stock
• 5 cups water
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon dried ancho chile powder (you can subsitute with cayenne, or regular chili powder, or chili flakes, adjust the ammount to your)

1. Soak the beans for at least 8 hours before making this soup.
2. I like to soak them for at least 24 just to ensure they will be totally tender.
3. In a large pot add the water, stock, and drained beans.
4. Bring to a boil and simmer for one hour.
5. In a large skillet heat the butter and olive oil, then add the onion, carrots and celery, add the salt and pepper.
6. You may add basil or parsley at this point if you care to do so.
7. Sautee until the veggies are tender.
8. Add the sauteed vegetables to the pot, add the corn, bay leaves, crushed tomatos, tomato paste, V8 juice, and chili powder.
9. Again, bring to a boil and let simmer for another hour to hour and a half; test the beans occasionally so you can get them to the tenderness you prefer.

bean soup mix, tomatoes, corn, tomato paste, celery, carrot, yellow onion, bay leaves, unsalted chicken, water, olive oil, butter, chile powder

Taken from www.food.com/recipe/vegetarian-soup-390249 (may not work)