In a big soup pot add:

• 1 cup carrots (shredded over the top to add color)
• 1 cup celery
• 1 cup onion
• 6 cans black beans (Eden organic)
• 1 bag or frozen organic corn
• 4 cans of crushed or diced tomatoes spiced with green chilies (has to be with the green chilies)
• 2 banana peppers chopped up (take seeds out)
• 1 jalapeno pepper chop(take seeds out) and 1 cup of organic veggie broth (make sure you buy the broth that has just veggies, no frutrose or additives)

While the soup is cooking:

• saute with vegetable broth 1/2 cup onions
• 1 head kale, 1 head collards
• 1 head chard

When finished sauteing, put in a blender and blend until smooth. Put back into the soup and simmer another 20 minutes mixing everything well together.  Season to your likens if it is not salty enough for you.

Recipe is by my friend Michelle Pease.  Thank you for letting me publish this Michelle!

– Tom

• 4 cups of vegetable broth
• 4-5 large potatoes into big pieces 1 head cabbage sliced into strips
• Salt and Pepper
• Dill Weed (or caraway seeds to taste).

Lightly saute the cabbage in a small amount of broth, add potatoes with remainder of broth, and simmer.  Keep covered until potatoes are tender.  Afterwards you can put in a blender to make it creamy or just eat it as is.  Add other things if you like to make if more flavorful. You can make it as colorful as you like.

Thank you Michelle Pease for the delcious, simple, vegan recipe!

– Tom