1 tbsp olive or canola oil
1 medium onion, chopped
2 large carrots, chopped
2 stalks large celery, chopped
1 medium green pepper, seeded and chopped
1 medium red pepper, seeded and chopped
3 cloves garlic, minced (1 ½ teaspoons)
1 jalapeño pepper, seeded and minced
1 tbsp dried oregano
2 tsp cumin
1 tbsp chili powder
1 cup tomato purée
1 (28-ounce) can chopped tomatoes
2 quarts cold water or vegetable stock
1 cup cracked wheat
1 (16-ounce) can red or white beans, rinsed and drained
1 cup cooked black beans
Juice of 2 limes
½ cup tamari or soy sauce
1 bunch fresh cilantro, minced
Heat the olive or canola oil in a large sauce pot over medium heat, and sauté the onion, carrots, celery, peppers, garlic, jalapeno, oregano, cumin, and chili powder for two minutes to combine well.
Add the tomato purée, tomatoes, cold water, cracked wheat, red or white beans and black beans; simmer uncovered for 50 minutes, until blended. You may add additional vegetable stock, water or tomato juice to adjust the consistency, if needed.
Add the lime juice, tamari and cilantro. Serve with plain yogurt or sour cream, grated cheddar and minced scallions.