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Heddy's Black and Red Bean Soup

By: HEDDY66

"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."

Rate/Review | Read Reviews (21)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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.

Footnotes

Hints
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.