Heddy's Black and Red Bean Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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) |
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:
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.
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.
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