Spicy Black-and-Red Bean Soup.

Adapted from Cooking Light
Makes 10 cups.

~1 tablespoon olive oil
1 1/2 cups chopped onion
1 1/4 cups sliced carrot
2 garlic cloves, minced
3 cups vegetable broth
2 teaspoons sugar
1 (16-ounce) package frozen corn
1 (15-ounce) can red beans or kidney beans, drained
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can Muir Glen fire-roasted diced tomatoes, undrained
1 (14.5-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles (buy in Mexican section at store)
Cayenne to taste

note: Soup gets salty. Use low-salt ingredients if you want.

Place a large pot coated with olive oil over medium-high heat until hot. Add onion, carrot, and garlic; sauté 5 minutes. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours.