Ingredients:

1 large onion, chopped

2 cloves garlic, minced or pressed

2 bay leaves

2 green bell peppers, seeded and chopped

2 stalks celery, chopped

2 carrots, chopped

1 cup chopped mushrooms

1 jalapeno, chopped

1 can kidney beans, rinsed and rained

1 can black beans, rinsed and drained

1 can chickpeas, rinsed and drained

3 cups water

2 28-oz cans plum tomatoes, with juice, chopped

1 6-oz. can of tomato paste

1 pound firm tofu, crumbled

1 can corn or frozen equivalent

1 apple, chopped

2 tablespoons chili powder

2 teaspoons coriander

2 tablespoons Dijon mustard

½ cup parsley or cilantro

Salt and pepper to taste

Instructions:

Sauté onion with a little water on medium heat in large soup pot for 5 minutes. Add garlic, bay leaves, bell peppers, celery, carrots, mushrooms and jalapeno, and then cook on medium heat for 5 more minutes adding a little water as needed to keep it from sticking and burning. Stir constantly. Add remaining ingredients, cover and simmer on low heat for 15 to 20 minutes. Season with salt and pepper.

Garnish with sliced avocado, chopped raw onion, crumbled nut cheese, or minced jalapenos.