1 teaspoons extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, chopped
1 28-ounce can Italian tomatoes, with liquid
1/4 cup tomato paste
1 green bell pepper, chopped
2 carrots, peeled and chopped
1/2 Tablespoon ground cumin
1 teaspoon sea salt
1/2 teaspoon cayenne pepper
1 15-ounce can kidney beans, drained
1 15-ounch can black beans, drained
1 zucchini, diced
Saute onion and garlic in the bottom of a pot, in olive oil, until onion is translucent.
Add tomatoes, tomato liquid, tomato paste, bell pepper, carrots, cumin, salt and cayenne pepper. Bring to a simmer.
Cook 20 minutes, uncovered, stirring frequently.
Add beans and cook 15 minutes more, thinning with water if necessary.
Add zucchini and cook 10 minutes more, stirring occasionally.
Scoop into a bowl and enjoy!