2 TB olive oil
1 1/2 c chopped celery
1 1/2 c chopped green sweet pepper
1 c chopped onion
3 cloves garlic, minced
2 28 oz cans tomatoes, cut up
3 15 oz cans bean (kidney, black, northern, and/or pinto)
1/2 c raisins
1/4 c red wine vinegar
3 to 4 tsp chili powder
1 TB snipped parsley
1 tsp sugar
1 1/2 tsp dried basil, crushed
1 1/2 tsp dried oregano, crushed
1 1/2 tsp ground cumin
1 tsp ground allspice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp bottled hot pepper sauce
1 12 oz can beer
3/4 c cashew nuts
1 c shredded Cheddar or Swiss cheese
In a pot, heat oil. Add celery, green pepper, onion and garlic. Cover and cook over medium heat about 10 minutes or until vegetables are tender, stirring occasionally. Add the rest of the ingredients, except the cashews and cheese. Simmer soup. Add cashews. Serve with shredded cheese.
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