Heddy's Black And Red Bean Soup

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 6 cloves garlic, chopped
• 1 tablespoon ground cumin
• 2 tablespoons chili powder, or to taste (optional)
• 2 teaspoons maple syrup (optional)
• 1/4 teaspoon ground black pepper
• 4 cups vegetable broth
• 2 (15 ounce) cans black beans, drained and rinsed
• 2 (15.5 ounce) cans canned red beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (14.5 ounce) can crushed tomatoes, with liquid

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat oil in a large pot over medium-high heat. add the onion, celery, carrots and garlic; cook and stir for a few minutes to release the flavors. season with maple syrup, cumin, chili powder, and black pepper. pour in the vegetable broth, black beans, 1 can of red beans, and corn. bring to a boil.
• meanwhile, combine the remaining can of red beans and crushed tomatoes in the container of a large food processor or blender. process until smooth. pour into the soup pot, and stir to blend. reduce heat to medium, and simmer for 15 minutes.