2 onions, chopped
2 cloves garlic, minced
2 green peppers, chopped
2 cups bouillon
2 teaspoons ground cumin
2 tablespoons mild paprika
pinch cayenne, or to taste
1/4 teaspoon liquid smoke
2 tablespoons tomato paste
4 medium potatoes, cut in chunks
2 carrots, sliced
1/2 pound portobello mushrooms, cut in chunks
1 16-ounce can pink beans or kidney beans, drained
1 10-ounce bag frozen corn-black bean mixture or 2 cups frozen corn
1/2 pound vegetarian pepperoni or burger (optional)
Cooked barley or other whole grains of your choice
Combine the onions, garlic, chiles, bouillon and spices in a large pot. Bring to a boil, reduce the heat and simmer 5-10 minutes. Add the liquid smoke, tomato sauce, potatoes, carrots and mushrooms and simmer, covered, 20 minutes or more, until the vegetables are tender. Stir in the canned beans and the frozen corn-black bean mixture, and the pepperoni or burger (if you are using them.) Heat through and serve over cooked barley.
6-8 servings
Note: You’ll find bottled liquid smoke flavoring either in the spice section or the sauces section of your supermarket (near barbeque sauces, Worchestershire sauce, and so forth.)
