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 caloriescarbohydrate: 39.6 gcholesterol: : -fat: 3.6 gfiber: 9.4 gprotein: 8.9 gsaturatedFat: 0.4 gservingSize: -sodium: 799.8 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Heddy's Black and Red Bean Soup
Directions
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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.