Heddy's Black and Red Bean Soup

Name: Heddy's Black and Red Bean Soup
Total time: 45
Yield: 8
Ingredients: 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; 2 teaspoons maple syrup; 0.25 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 by HEDDY66 from allrecipes.com

45 Mins.

Ingredients

8 servings

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1 tablespoon olive oil
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1 large onion, chopped
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2 stalks celery, chopped
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2 carrots, chopped
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6 cloves garlic, chopped
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1 tablespoon ground cumin
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2 tablespoons chili powder, or to taste

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2 teaspoons maple syrup
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0.25 teaspoon ground black pepper
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4 cups vegetable broth
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2 (15 ounce) cans black beans, drained and rinsed
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2 (15.5 ounce) cans canned red beans, drained and rinsed
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1 (15 ounce) can whole kernel corn, with liquid
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1 (14.5 ounce) can crushed tomatoes, with liquid

Instructions

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.