Heddy's Black and Red Bean Soup (Allrecipes.com)

1 T olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
6 cloves garlic, minced
1 T ground cumin
2 T chili powder, optional
2 T maple syrup, optional
1/4 tsp. black pepper
4 c. vegetable broth
2 15-oz cans black beans, rinsed and drained
2 15.5-oz cans red beans, rinsed and drained
1 15-oz. can whole kern corn with liquid (I omit this)
1 14.5-oz. can crushed tomatoes, with liquid

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.

Meanwhile, combine the remaining can of red beans and crushed tomatoes in a food processor or blender. Process until smooth. Pour into the soup pot and stir to blend. Reduce heat to medium and simmer for 15 min.

YIELD: 8 servings
1 c. = 2 WW points

I like to serve this soup with sour cream and shredded cheddar cheese. Warm cornbread is also quite yummy!