10 ounces lentils, dried2 quarts water, cold10 ounces yellow onions, diced to ¼ inch10 ounces green peppers, fresh, diced to ¼ inch1½ ounce margarine, melted1½ teaspoon chili powder1½ teaspoon garlic powder¼ teaspoon cayenne pepper¼ teaspoon ground white pepper2 teaspoons barbecue seasoning1 teaspoon salt1½ quart plus ¼ cup kidney beans, canned, with liquid1½ quart plus ¼ cup Great Northern beans, canned, with liquid2 pounds plus 1½ ounces diced tomatoes, canned, drained1½ cup plus 1 tablespoon tomato purée, canned9½ ounces green chilies, mild, canned, drained1 tablespoon cider vinegar1 teaspoon granulated sugarPick, rinse and drain lentils.Combine lentils and water. Bring to a boil. Reduce heat and simmer for 40 minutes or until lentils are tender. Drain and discard excess liquid.In a large soup kettle, sauté onion, green pepper, chili powder, cayenne pepper, white pepper, barbecue seasoning and salt in margarine until tender. Do not brown.Stir in lentils, kidney beans, tomatoes, tomato purée, chilies, vinegar and sugar. mix well.Place mixture in 2 inch deep pan, cover and bake at 350 degrees for 25 to 30 minutes or until internal temperature reaches 140 degrees.Note: Yields about one gallon soup.

Recipe courtesy of the dietary department of Butler Memorial Hospital.