The avocado gives an unusually smooth and creamy quality. Just make sure not to heat the soup once the avocado has been added, as too much heat can spoil its delicate flavor.

1/2 c. pinto beans, presoaked
1/4 c. kidney beans, presoaked
8 c. water
1 c. long grain brown rice
1 1/2 c. diced yellow onion
1/2 c. chopped green pepper
1 tbsp. chili powder
1 tbsp. crumbled oregano leaf
1 (1 lb.) can stewed or diced tomatoes, blended in blender until smooth
3 med. cloves garlic, pressed
1/4 c. minced fresh parsley
4 tbsp. butter
1/3 c. sliced green onions (bulbs and tops)
2 oz. thin corn chips, preferably tamari-flavored
3/4 c. sour cream
1/4 lb. grated mild Cheddar cheese
1/3 c. peeled mashed avocado
1 tsp. Vege-Sal

Soak pinto and kidney beans in 4 cups water overnight or for at least 6 hours. Drain and discard soaking water.

In a 5 or 6-quart pot, bring to a boil: presoaked beans and 8 cups water. Reduce heat and simmer, covered, about 15 minutes. Add rice, onion, green pepper, chili powder, and oregano, and bring to second boil. Reduce heat and simmer, covered, for 40 minutes, or until rice and beans are tender. (Kidney beans take slightly longer to cook than pintos, so be sure they are tender before going to next step.)

Add blended tomatoes, garlic, parsley, and butter, and simmer 10-15 minutes, or until flavors are well blended. Stir occasionally. Turn burner to lowest heat. Add green onions and corn chips.

In blender, blend together sour cream, Cheddar cheese, avocado, and enough of the hot soup broth so that mixture can blend. (Make sure blender cover is on tight.) Blend until smooth. Remove soup from heat; stir in blended mixture. Season with Vege-Sal, and adjust seasonings to taste. Serve, topped with additional sliced green onions, if desired. Makes 3 to 3 1/2 quarts.