This soup is super easy to make and so delicious. You can make it as spicy or as mild as you like and add a variety of veggies.

Servings: 8
Cook Time: 45 minutes

2 can black beans
1 can red beans
1 can crushed fire-roasted tomatoes (I use Glen Muir)
2 tbsp butter
1 tbsp olive oil
1/2 large yellow onion, chopped
1 large can corn, drained
2 carrots, finely chopped
2 stalks celery, finely chopped
1 large green bell pepper, chopped
2 tbsp minced garlic
2 small cans diced green chiles
1 cup vegetable broth
kosher salt
cumin & chili powder to taste

In a large pot melt butter and oil. Over medium heat, saute onion, garlic, green pepper, celery and carrots until the onions are translucent. Add vegetable stock and crushed tomatoes, simmer until carrots are tender. Add black beans, red beans, green chiles, corn, and seasoning. Simmer over medium heat for around a half hour, or until soup has reduced slightly and becomes stew-like.

Serve with a dollop of sour cream and a sprinkle of cheese!

(image courtesy of bonappetit)