Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck by Thug Kitchen

over medium heat. Add the clean leeks and sauté those guys around until they start to soften up, 3 to 4 minutes. Add the potatoes and garlic and stir to combine. Pour in the vegetable broth and salt. Bring all of that to a boil, then cover it and reduce the heat to a simmer. Let that go until the potatoes are tender, about 15 minutes.
    3 When everything is good and soft, you’re going to want to blend the fuck out of it. You can let it cool for a bit and then add it to your blender, or you can stick your immersion blender right in there and get that shit down in a sec. Do whatever you can. Once the soup is nice and creamy, add it back to the pot (if you took it out), add the pepper, and warm it back up. Stir in the chives and taste. Add more salt and pepper if you think it needs it. That shit is on you. Dish that soup up and serve with about a tablespoon of the fresh dill on top. Tasty and classy.
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About 1 pound
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Leeks are always dirty as hell when you buy them because they grow in sandy soil and can be hard to clean when they are whole. Instead, cut them up to the size you need them, throw them in a bowl of water, and mix that shit around so that all the dirt comes loose and sinks to the bottom. Drain it and rinse a couple more times so you aren’t eating any grit with dinner
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PUMPKIN CHILI
    This isn’t a weak-ass canned chili that needs fucking validation from some football players telling you how good it is. Hell no, this is hearty spoon-stands-up-on-its-own kind of shit.
    MAKES ENOUGH FOR 4 TO 6 PEOPLE DEPENDING ON HOW MUCH THEY LIKE CHILI
    1 yellow onion
    1 carrot
    1 bell pepper
    1 teaspoon olive oil
    2 to 3 cloves garlic, minced
    1 jalapeño, minced
    2 teaspoons soy sauce or tamari
    2½ tablespoons mild chili powder
    1 teaspoon dried oregano
    1 teaspoon ground cumin
    1 can (14.5 ounces) low-salt diced tomatoes*
    1½ cups pureed pumpkin**
    2 cups vegetable broth or water
    3 cups cooked beans***
    1 tablespoon lime juice
    Toppings: cilantro, chopped onion, jalapeños, avocado, tortilla strips
    1 Chop up the onion, carrot, and bell pepper into pieces no bigger than a bean.
    2 In a big soup pot, heat the oil over medium heat. Add the onion, carrot, and bell pepper and sauté them until they begin to brown, about 5 minutes. Add the garlic, jalapeno, soy sauce, and spices and cook that all together for another 30 seconds. Add the tomatoes, pumpkin, broth, and beans and stir that up so everything is mixed. Get those flavors mingling and shit. Turn down the heat, cover, and let that simmer together for about 15 minutes. Stir it around every now and then.
    3 When it is done simmering, turn off the heat and stir in the lime juice. Serve right away with your favorite toppings.
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Fire-roasted tomatoes are damn delicious if you can find them
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You can buy canned pumpkin puree or cut up a fresh pumpkin into chunks, steam it until it is tender, and puree the fuck out of it until you have 1½ cups. If you try to make this chili with pumpkin pie filling, don’t complain about how fucked up it tastes. You did that dumb shit yourself
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Whatever beans you prefer in chili are cool, but if you need direction, half black bean and half pinto make a solid combo. And yeah, you can use two 15-ounce cans
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TORTILLA SOUP
    This old-school Southwestern soup is so goddamn good, even your grandma would approve. Just don’t let her catch you swearing in the house.
    MAKES ENOUGH FOR 4 AS A MAIN, 6 AS A SIDE
    1 yellow or white onion
    1 carrot
    1 bell pepper
    1 to 2 jalapeños
    4 cloves garlic
    1 tablespoon olive oil
    2½ teaspoons each ground cumin, dried oregano, and chili powder
    1 ⁄ 8 teaspoon salt
    1 can (14.5 ounces) low-salt diced tomatoes*
    ¼ cup tomato paste
    5 cups vegetable broth
    1 tablespoon lime juice
    6 to 8 corn tortillas, cut into 1-inch squares**
    1½ cups cooked chickpeas***
    Toppings: Chopped cilantro, minced jalapeños, avocado, shake from the bottom of your tortilla chip bag
    1 Chop up the onion, carrot,