Source: Follow Your Heart’s Vegetarian Soup Cookbook by Erley Lawrence

Mexican-style seasonings in an unusual, creamy soup!

• 2/3 cup (1/4 lb.) pinto beans, pre-soaked

• 7 c. water

• 1 Tbsp. olive oil

• ¼ c. tamari

• 1 ½ c. diced yellow onion

• 1 ½ c. diced celery

• 3 med. Cloves garlic, pressed

• 1 Tbsp. cumin

• 3 Tbsp. chili powder

• 2 tsp. granulated onion

• 1 tsp. crumbled oregano leaf

• 1 tsp. crumbled basil leaf

• 3 c. (2 med.) yellow squash, sliced in thin rounds

• 1 ½ c. (1 med.) zucchini, sliced in thin rounds

• 3 c. fresh or frozen corn (if frozen, rinse under hot water to thaw)

• ½ c. fresh or frozen peas (if frozen, rinse under hot water to thaw)

• 1 c. shredded red cabbage

• 4 Tbsp. butter

• ¾ c. tahini (raw sesame butter)

• 1 c. sour cream

• 2 jalapenos (or more if you wish)

1. Soak pinto beans in 2 cups water for 6 hours or overnight. Drain and discard soaking water.

2. In a 5- or 6-quart pot, bring to a boil: water, presoaked beans, olive oil, tamari and onion. Reduce heat and simmer, covered, for about ½ hour, or until beans are slightly tender.

3. Add celery, garlic, cumin, chili powder, granulated onion, oregano and basil and continue simmering until beans are tender, about 30 minutes.

4. Add yellow squash, zucchini, corn, peas, and red cabbage. Simmer 10-15 minutes or until added veggies are tender.

5. Turn burner to lowest heat. Add butter. Blend tahini, jalapenos, and sour cream in blender with enough hot soup broth to make a thick cream, about 1 ½ cups of broth. (Make sure blender cover is on tight ... do not repeat Hari Dev's "soup accident!") Blend until smooth, then stir mixture into soup.

6. Add salt (or Bragg’s Liquid Aminos) if desired and adjust seasonings to taste.