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Heddy’s Black and Red Bean Soup | Daily Dine

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Heddy’s Black and Red Bean Soup

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.

View original recipe on allrecipes.com

soupamerican

0

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8

Nutritional Information

Calories:209 kcal

Carbohydrate:40 g

Fat:4 g

Dietary Fiber:9 g

Protein:9 g

Saturated Fat:0 g

Sodium:800 mg

Sugar:8 g

Unsaturated Fat:0 g

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

0.25 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

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.