Heddy'S Black And Red Bean Soup

• 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

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.

olive oil, onion, stalks celery, carrots, garlic, ground cumin, chili powder, maple syrup, ground black pepper, vegetable broth, black beans, red beans, whole kernel corn, tomatoes

Taken from www.allrecipes.com/recipe/71421/heddys-black-and-red-bean-soup/ (may not work)