Heddy's Black and Red Bean Soup recipe

8 servings

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

1 (15.5 ounce) can canned red beans, drained and rinsed

1 (15 ounce) can whole kernel corn, with liquid

1 (14.5 ounce) can crushed tomatoes, with liquid

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.