Black & Red Bean Soup!

I was looking for something for the cold winter day,  but something new that we haven't had lately! I'm going for this Black Bean Soup. 

We'll make our Mexican Rice to serve it over. Dinner tonight should be delish!

Might get some chicken to grill with it for the hubs. He's having serious meat-protein withdrawls.

Black & Red Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 6 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 tablespoons chili powder, or to taste (optional)
• 2 teaspoons maple syrup (optional)
• 1 teaspoon curry powder
• 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, black pepper, and curry. 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.