Description
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.
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 (Optional)
- 2 teaspoons maple syrup (Optional)
- ΒΌ 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
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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8