serves 6 to 8

2 cups water
2 cups vegetable broth
1/4 olive oil
1 8 oz. can kidney beans
1 lg. yellow onion, diced
1 med. carrots, diced
1 green bell pepper, diced
8 mushshrooms, thinly sliced
8 oz. can corn
4 cloves garlic, minced
4 Tbsp. chili powder
1/2 Tbsp. cumin
1 tsp. thyme
1 tsp. oregano
1/2 Tbsp. mustard
1 Tbsp. black pepper
2 bay leaves, whole
1 16 oz. can whole tomatoes
1 3 oz. can tomato sauce
2 cups cheddar or jack cheese

In a medium soup pot warm pinto beans, water, and vegetable stock.

In a sauce pan coated with olive oil sautee' onions, garlic, and carrots until semi soft. Add bell peppers, mushrooms, corn, chili powder, cumin, thyme, oregano, mustard, black pepper, bay leaf, canned whole tomatoes, tomato sauce, and stir until mushrooms are soft.

Add mixture to soup pot. Using a flat laddle mash some beans around inner side of the pot. This will provide the soup with a tickening agent.