1 tbsp. olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tbsp. chili powder
1 tbsp. ground cumin
1 pinch black pepper
4 c. vegetable broth
4 (15 oz.) cans black beans
1 (15 oz.) can whole kernel corn
1 (14.5 oz.) can crushed tomatoes

Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Yield: 6 servings.