Heddy's Black and Red Bean Soup recipe

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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
¼ 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

Nutrition Info

208.7 calories
carbohydrate: 39.6 g
cholesterol: : -
fat: 3.6 g
fiber: 9.4 g
protein: 8.9 g
saturatedFat: 0.4 g
servingSize: -
sodium: 799.8 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein. If you add the chili powder, leave out the maple syrup. It totally changes the taste. Garnish with sour cream, green onions and tortilla chips for a festive meal. This is great served with cornbread.

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