Image courtesy: tadkapasta.wordpress.com

Image courtesy: tadkapasta.wordpress.com

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)
  • 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

Directions

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.