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Export 19 ingredients for grocery delivery
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.
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