Welcome back to TMJ Hope’s soup week! 
2 tablespoons extra virgin olive oil
2 ribs celery – diced
1 large carrot – diced
1 small red onion – diced
1 red pepper – diced
1 green pepper – diced
2 cloves garlic – chopped finely
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder
4 cups chicken broth or vegetable stock
2 15 ounce cans black beans
1 15 ounce can diced tomatoes
1 cup corn – fresh or frozen
In a large skillet, heat the olive oil over medium heat. Add celery, carrot, onion, bell pepper and saute until onion is translucent-about 8 minutes.
Add garlic and spices and cook another 2 minutes.
Add diced tomatoes, chicken or veggie stock, and of course the black beans. Bring to boil and reduce heat. Cover and simmer for 20 minutes.
Using an immersion/stick blender, puree the soup to your desired consistency. If you only have a regular blender, that’s ok, just puree the soup in batches. However, stick blenders are very helpful for cooking liquid or no-chew foods.
Finally, add the corn.
Simmer for 5 minutes and serve! Personally, I like garnishing with chopped onions & a little bit of sour cream. Some people like to add tomatoes, too.
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