Recipe

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• 1 cup chopped onion
• 1 tbsp olive oil
• 1 cup peeled and shredded carrot
• 1 tbsp chili powder , to taste
• 3 -4 cloves garlic
• 3 tsp dijon mustard
• 2 cups water
• 1 (14 1/2 oz) can stewed tomatoes, undrained (i use ones with onion , celery and green pepper)
• 1 (15 1/2 oz) can white beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 2 tsp cider vinegar
• 2 tbsp unsulphured molasses
• 1 tbsp low sodium soy sauce
• 1 tsp salt , to taste
• 1/2 tsp black pepper , to taste

• 1 In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
• 2 Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
• 3 Add garlic and stir for 1-2 minutes more or until carrots are tender.
• 4 Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
• 5 Bring to a boil then lower heat and simmer for about 15 minutes.
• 6 Add salt and pepper to taste.