Ingredients:

• 1 large onion, diced
• 6 garlic cloves, minced
• 3 stalks celery, diced
• 2 carrots, diced
• 5 cups vegetable broth
• Four 15 oz cans of black beans (or 7 cups cooked) undrained
• One 15 oz can of whole sweet corn, drained
• One 14.5 oz can of fire roasted tomatoes, diced
• 4 tsp roasted cumin (or regular cumin)
• 1 to 1 & 1/2 tsp chipotle chili powder
• 1/2 tsp Herbamare or salt (to taste)
• Juice of 1 small lime
• Fresh ground pepper to taste
• 1/2 bunch of cilantro, chopped to garnish

Directions:

1. In a large pot, sauté the onion, celery, carrots & garlic in 1 cup of vegetable broth over medium heat for 6 to 7 minutes.
   Add chipotle chili powder, roasted cumin & black pepper and cook for another minute or two.
   Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn.
   Turn to high heat and bring to a boil.

2. *Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a blender and process until smooth.
   Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
   Taste test. Add Herbamare or salt & lime juice.

3. Serve in bowls and garnish with fresh chopped cilantro.

* I skipped this, did not blend.