Heddy's Black and Red Bean Soup

Ingredients

• 30 ounce black beans drained and rinsed canned
• 31 ounce beans red drained and rinsed canned
• 14.5 ounce canned tomatoes with liquid crushed canned
• 2  carrots chopped
• 2 stalks celery chopped
• 2 tablespoons chili powder to taste
• 6 cloves garlic chopped
• 1 tablespoon ground cumin 
• 0.3 teaspoon ground pepper black
• 2 teaspoons maple syrup 
• 1 tablespoon olive oil 
• 1 large onion chopped
• 4 cups vegetable broth 
• 15 ounce kernel corn whole with liquid canned

Equipment

• food processor
• pot
• blender

Directions

1. Heat oil in a large pot over medium-high heat.
2. 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.
3. Pour in the vegetable broth, black beans, 1 can of red beans, and corn. Bring to a boil.
4. Meanwhile, combine the remaining can of red beans and crushed tomatoes in the container of a large food processor or blender. Process until smooth.
5. Pour into the soup pot, and stir to blend. Reduce heat to medium, and simmer for 15 minutes.