This is my version of a recipe from Vegetarian Times from 1995 or ‘96. I don’t have the issue, but this is how I’ve been making it the last few years.

1 cup apple juice
1 onion chopped
2 cloves garlic, chopped
1 jalapeño chopped
4 or 5 stalks celery, chopped
28 oz. can tomatoes, chopped
2 cups vegetable broth
28 oz. can black beans
28 oz. can red beans
2 cups frozen corn
1 teaspoon cayenne pepper
½ teaspoon cumin
¼ cup honey
Salt and pepper
Monterey jack or cheddar cheese, grated
Sour cream

Sauté onion, garlic and jalapeño in apple juice until tender, about 5 minutes. Add chopped celery and cook another 5 – 10 minutes until tender.

Add in all other ingredients (except for cheese and sour cream) and bring to a boil, then let simmer for about 30 minutes.

Serve hot topped with grated cheese and dollop of sour cream.