Bean Chili Soup

2 whole medium onions chopped

1 whole head of garlic minced (approx. two tablespoons)

2 organic red peppers chopped

2 large carrots chopped small

1 lb. Dried Beans Soup Mix OR: 1 can black beans 15 oz.

1 can pinto beans 15 oz.,

1 can of kidney beans oz.

1 can of garbanzo beans 15 oz.

1 can chopped organic tomatoes 28 oz.

3 tablespoons cumin

1 tablespoon chili powder

1 whole chipotle pepper canned with sauce chopped fine

2 quarts chicken, beef or vegetable stock

If using dried beans, soak overnight. In a skillet, sauté onions until cooked through. Add garlic, peppers and carrots and sauté 10 more minutes until all vegetables are soft. Sprinkle the cumin and chili powders over the vegetables. In a large pot, heat stock. Add vegetables and beans to stock and bring to a slow simmer. Add chipotle and tomatoes and cook for 30 minutes and thickened.