Potbelly Soup

• 1 can pinto beans
• 1 can kidney beans
• 1 can black beans
• 1 can green beans (cut into small sections)
• 1 can corn
• 1 each red, yellow and orange peppers, diced
• 1 container vegetable broth
• 6 cloves garlic, minced
• 1 whole onion, diced
• 4 tbsp. coconut oil
• 2 jalapeno peppers, seeded and diced
• 1 container cherry tomatoes, diced
• 1 container mild or medium spice salsa
• salt & pepper to taste
• 1 to 2 tbsp. ground cumin
• 1 to 2 tbsp. chili powder
• 2 tbsp. maple syrup
• 1/2 tsp. curry powder
• 1/2 tsp. thyme (crush dried thyme to sprinkle around)
• 1 cup white wine (I stole a cup from John’s stash 🙂 but don’t tell him)
• 1/2 cup Annie’s BBQ sauce
• 1/2 cup ketchup
• 1 tsp. fresh grated nutmeg
• Sriracha to taste (I use a lot cause I like it spicy)
• 1 to 2 tbsp. tamari soy sauce
• torn pieces of kale and spinach
• shredded vegan cheese