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
INGREDIENTS (for 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
- 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
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.
With my weak blender I pour the water from the can of corn right into the blender, when I dump the corn in the pot of soup. That way, when I add the last can of red beans and the tomatoes into the blender there is enough liquid to process it all.
This freezes well, and some say it tastes even better as leftovers on the second or third day.