This is another soup recipe that is 100% vegan and delicious. Hearty and delicious, it is also a snap to make. The thing about winter is, well, its cold. Which I hate. But You make lots of soup, which i Love! So here you go, and keep warm

1 can EACH of pinto beans, garbanzo beans and kidney beans
1 tbsp. olive or vegetable oil
3 cloves garlic, minced or pressed
1 med. onion, chopped
1 c. diced celery
2 qts. vegetable stock
1 qt. water
1 bay leaf
1 (1 lb., 12 oz.) can whole tomatoes
3/4 lb. cooked spicy vegan sausage (cut into chunks)
Salt and pepper to taste
Chopped fresh parsley

1. Heat oil in heavy soup kettle. Add garlic, onion and celery. Saute for 2 to 3 minutes, until golden.

2. Drain beans and add to onion and celery mixture. Pour in vegetable stock and water. Add bay leaf.

3. Heat to simmering. Over low heat simmer for an hour or so (the longer the better!). Add tomatoes.

4. Cut sausages into 1-inch lengths and add to soup. Heat through. Add salt and pepper to taste.

5. Serve with a sprinkling of fresh parsley.

Enjoy!