Heddy's Black and Red Bean Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 209 Calories

Ingredients

• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 tablespoon ground cumin
• 2 carrots, chopped
• 4 cups vegetable broth
• 6 cloves garlic, chopped
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, with liquid
• 2 tablespoons chili powder, or to taste (Optional)
• 2 teaspoons maple syrup (Optional)
• 2 (15.5 ounce) cans canned red beans, drained and rinsed
• 1 (14.5 ounce) can crushed tomatoes, with liquid

Recipe Instructions

Step 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.

Step 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.