12 oz. "Hot and Spicy" V-8 juice
1/2 c. soya granules
1/2 c. bulgar
6 lg. cloves garlic, minced
1 1/2 c. onion, chopped
3 serrano peppers, chopped
3 jalapeno peppers, chopped
2 carrots, chopped
2 green peppers, chopped
2 stalks celery, chopped
2 (28 oz.) cans Italian tomatoes, crushed
4 (16 oz.) cans kidney beans, drained
1/2 c. pitted black olives, sliced
3 tbsp. dry white wine
Juice of 1/2 lemon
1 1/2 tsp. dried basil
1 1/2 tsp. ground cumin
1 bay leaf
2 tbsp. chili powder
Dash of cayenne
Salt & freshly ground black pepper to taste
3 tbsp. olive oil

In a small saucepan bring tomato juice to a boil. Add the bulgar and soya granules, cover and cook over very low heat for about 15 minutes.

In a large stock pot, heat olive oil. Add onion and garlic and saute until tender, add chopped hot peppers, carrots, celery and green peppers, cook until tender. Add spices and the rest of the ingredients, combining carefully. Simmer over a low heat until the beans are very tender. Serve topped with chopped raw onion, grated Cheddar cheese and sour cream.