Wednesday, August 20, 2008


~ allrecipes

1 T. olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
6 cloves garlic, chopped
1 t. cumin
2 T. chili powder
1/4 t. pepper
4 c. veggie broth
2 15 oz. cans black beans
2 15 oz. cans red beans
1 15 oz can corn, including liquid
1 14.5 oz. can crushed tomatoes, including liquid

Heat oil over med-high heat. Add onion, celery, carrots, and garlic. Stir a few minutes. Season with cumin, chili powder, and pepper. Pour in broth, black beans, half of red beans, and corn. Bring to a boil.

Meanwhile, combine remaining half of red beans and tomatoes in blender; puree. Add to soup pot and stir. Reduce heat to medium and simmer 15 minutes.

Makes about 3 1/2 quarts.

Notes: I use dried beans that I previously cooked and frozen (red and black), diced tomatoes instead of crushed, and frozen corn instead of canned.  If two tablespoons of chili powder is too spicy for you, then just use less. I often skip the pureeing part and just put all the red beans and tomatoes in when I add the broth, black beans, and corn. If you want to kick it up a notch, stir a dollop of avocado dressing into your bowl.

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