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