Exotic Mayan Stew

Get your can opener ready, this is a quick and easy soup that is a staple for those cold dreary days when you don't feel like cooking. This recipe started from one on the back of a can of Westbrae Organic Soybeans. Not for company, but perfect for family meals. Serve with nice bread or crackers & cheese. There will be leftovers.

2 Tbs olive oil
2 medium onions - diced
2 medium bell peppers - diced
2-3 jalapenos - diced
1 28 oz can fire-roasted diced tomatoes
2 15 oz cans soybeans - undrained (Westbrae, of course)
1 28 oz can hominy (golden or white) - undrained
3 Tbs chili powder
1 T crushed red peppers (optional)
generous grinding of toasted cumin seeds
generous grinding of black peppercorns
1 T oregano (optional)
1 tsp salt
2 cups water
2 - 4oz cans diced green chilies (optional)

Heat oil in large stockpot and saute onions and peppers until tender.
Add everything else and simmer 10 minutes or more - depending on how soon you need to eat.
Add cans of green chilies at the end.