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1/2 c. dry pinto beans
1/2 c. dry kidney beans
9 c. water
1 c. onion, chopped fine
4 cloves garlic, chopped
1/3 c. diced carrot
1/3 c. diced celery
1 c. dry lentils
1/8 c. homemade chili powder
1 tsp. oregano
2 tsp. coriander
16 oz. can whole tomatoes
1/4 c. soy sauce
1/4 tsp. salt
Soak pintos and kidneys overnight in 5 cups water. In a.m. rinse and drain. Saute onion, garlic and celery in a little water until softened. Mix all but tomatoes, soy and salt in 4 cups water. Simmer 1 1/2 hours. Add tomatoes, soy and salt. Cook another hour.
Servings: 6 to 8.