Ingredients

• 2 T extra-virgin olive oil
• 1 lb carrots, peeled, diced
• 4 celery stalks, diced
• 1 onion, large, diced
• 4 cloves garlic, minced
• 2 c frozen edamame
• 4 t chili powder
• 1 T ground cumin

• ½ t ground cinnamon

• ½ t cayenne pepper

• 1 t sea salt
• 1 (15-oz) can kidney beans
• 2 (15-oz) cans cannellini beans

• 1 (14½-oz) can tomatoes, diced

• 3 c vegetable stock
• 1 c water

• ¼ c cilantro (plus extra, for garnish)