1 can black beans
2 large stalks of celery
1/4 green pepper
1/4 red pepper
1 can cut green beans
5 cups vegetable broth
1/6 red onion
salt and pepper to taste
1. Finely chop the green pepper, red pepper, and red onion. Simply chop the celery. Cover the bottom of a stockpot with olive oil and put over medium heat. Add half of the onions, red and green peppers, celery and garlic. Saute for a few minutes, stirring often.
2. Add 1/4 of the can of green beans and 1/4 of the can of black beans. Add enough vegetable stock to cover. Increase heat, bring to a boil, then slightly reduce heat, stirring occasionally.
3. Put the remaining chopped vegetables, 3/4 of the can of black beans and green beans into the blender. Add approximately 2 cups of broth. Puree in the blender and add the mixture to the pot.
4. Add salt and pepper and cumin if wanted. Allow the soup to heat all the way through. Add salt and pepper to taste. This is great garnished with a little sour cream and chopped tomatoes if you choose. It is great served with a baked potato on the side.