Step 1

For the Enchilada Sauce: Combine all ingredients in blender and blend until smooth. Set aside.

Step 2

For the Soup: In a large sauce pot, warm the oil over medium heat. Sauté the chopped onions for about 5 minutes, stirring occasionally. Add the minced garlic, oregano, and cumin and cook for another 30 seconds.

Step 3

When the onions and garlic are soft and fragrant, add the canned tomatoes, maple syrup, enchilada sauce (from earlier), broth, and the salt. Stir well and cook over low-medium heat for about 20 minutes, stirring occasionally.

Step 4

Add the frozen vegetables and black beans, and cook for 10 more minutes. Taste and adjust seasoning, adding more salt or cayenne as desired.