1 Onion, chopped

1 T. Olive oil

2 Celery stalks, chopped

2 Bell peppers, chopped

4–6 garlic cloves, minced

3 cans of beans (black, pinto, kidney)

2 cans diced tomatoes

1 T. Maple syrup

1 T. Southwest blend

1 t. Cumin

1 t. Mustard

1 t. Salt

Soy chorizo / vegan crumbles (optional at very end)


In large pot, saute onion and olive oil for 5 minutes.

Add in celery, bell peppers, garlic, saute for 5 minutes.

Drain and rinse 3 cans of beans of choice and add to pot

Add in remaining ingredients, plus 2 cups of water


Blend about 3 cups of the soup, pour back into pot to make the soup creamy!

Add in soy chorizo/vegan crumbles if desired.

Suggested toppings: cilantro, avocados, tortilla chips

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