- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 stalks celery, chopped
- 1/2 cup kidney beans, rinsed and drained
- 1/2 cup black beans
- 3 3/4 cups vegetable stock
- 1 (14 ounce) can tomatoes
- 1 tablespoon marjoram
- Heat the oil in a large saucepan; add the onion, garlic, and celery, and cook until soft. Dump in the beans and vegetable stock. Stir in the remaining ingredients. Season to taste with salt and pepper and simmer until thick.