From the Kitchen of: Bonnie
Source:  http://soup.allrecipes.com/

 

1	tablespoon	olive oil
1	large	onion, chopped
1	stalk	celery, chopped
2		carrots, chopped
4	cloves	garlic, chopped
2	tablespoons	chili powder
1	tablespoon	ground cumin
1	pinch	black pepper
4	cups	vegetable broth
4	15 ounce cans	black beans
1	15 ounce can	whole kernel corn

1.  Heat oil in a large pot over medium-high heat. Saute 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.
2.  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.

Makes 6 servings