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1 gallon, pintos, dry 2 qts green chilis 1 gal frozen corn 6 C. onions 4 C. celery 1/2 C. minced garlic 4 Tbsp cumin 4 Tbsp oregano 2 Tbsp salt 2 Tbsp lemon pepper 8 Tbsp rubber chicken 6 Tbsp nutritional yeast Cook pintos in pot until tender. Saute onions and celery until translucent. Add garlic and saute for a moment. Add vegetables and spices to beans and simmer. Cook the soup with a low flame stirring often.