Vegetarian Soup

This is a fiberous and healthy soup I make for my boyfriend and I to eat throughout the week when we don't feel like cooking. I'll make it on Sunday and it will last till Thursday. Plus its a great way to clean out your fridge.

• Ready In: 2 hrs 45 mins
• Serves: 15
• Yields: 15

Ingredients

• 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)

Directions

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