Serves 4-6

1 large onion, diced
8 cloves garlic, sliced
2 tablespoon olive oil
3 stalks celery, diced
2 carrots, diced
2 bell peppers, seeded and diced
1 tablespoon ground cumin
3 tablespoons chili powder
1 28-oz can diced tomatoes, along with the juice they are packed in
1 tablespoon oregano
1 16-oz can kidney beans, drained and rinsed
1 16-oz can pinto beans, drained and rinsed
2 cups water or vegetable broth
3 tablespoons tomato paste
Salt and pepper
Optional toppings:
Shredded cheddar or pepper jack cheese
Cilantro
Diced onion
Sour cream

In a large soup pot or Dutch oven, sauté the onion and garlic in the olive oil over medium-high heat for about five minutes, stirring occasionally. Add the celery and carrot, and bell pepper, and sauté for another five minutes. Add the cumin and chili powder, stirring to distribute evenly, and then add your tomatoes. Add the oregano, beans, and water or broth, along with a pinch of salt, and bring to a boil. Reduce heat to a low-to-medium simmer and cook, stirring occasionally, for about 45 minutes until the vegetables are tender. Stir in the tomato paste, add salt and pepper to taste, and cook for a few more minutes before removing it from the heat and allowing it to rest for a few minutes before serving. Garnish with your favorite toppings and serve.