Smokey Two Bean Soup
-1 tablespoon canola oil
-1 container Trader Joe’s Mirepoix (or alternately 1 1/2 cups chopped onion, 3/4 cup chopped carrot, and 3/4 cup chopped celery)
-3/4 cup chopped green bell pepper
-3/4 cup chopped red bell pepper
-2 garlic cloves, minced
-3 1/2 cups vegetable broth
-1 cup dry sherry
-2 tablespoons ground cumin
-1 tablespoon chipotle chile powder
-1 tablespoon dried oregano
-2 tablespoons honey (I like buckwheat, but any will do)
-1/2 ground cinnamon
-1/8 teaspoon pepper
-1 28-ounce can whole peeled tomatoes, undrained
-1 15.5 ounce can pinto beans, drained and rinsed
-1 15.5 ounce can black beans, drained and rinsed
-Salt to taste (I find that with the above ingredients additional salt isn’t necessary)
Heat oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 7 minutes. Add onion mixture and remaining ingredients to a 6 quart slow cooker and cook on low for 7 hours; discard bay leaf.
Remove 4 cups of the soup mixture, making sure to get all the tomatoes, and puree in a blender or food processor until smooth. Alternately if you have an immersion blender, submerge it into the soup in the slow cooker and puree until desired texture is reached.
Serve with your choice of toppings. Shredded cheese, scallions, low fat sour cream, and pepitas would all be lovely.