Maui Black Bean Soup

• 2 tablespoons extra virgin olive oil
• 2 celery ribs, trimmed and coarsely chopped
• 1 large carrot, peeled and chopped
• 1 small purple onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon chili powder
• 4 cups low sodium chicken broth or 4 cups vegetable stock
• 2 (420 ml) cans black beans
• 420 ml canned diced tomatoes
• 1 cup corn kernel
• sea salt
• fresh ground pepper

1. .In a large pan or skillet, heat olive oil over medium heat. Add celery, carrot, onion and bell peppers. Saute until onion becomes clear, about 8 minutes.
2. Add garlic and spices. Cook for another 2 minutes.
3. Add stock, beans and tomatoes. Bring to a boil and then reduce heat to low. Cover and let simmer for about 20 minutes.
4. Puree the soup in a blender or hand-held blender to your desired consistency.
5. Add corn and let simmer for 5 minutes. Season with salt and pepper and serve hot.

extra virgin olive oil, celery, carrot, purple onion, red bell pepper, green bell pepper, garlic, ground cumin, oregano, basil, chili powder, chicken broth, black beans, tomatoes, corn kernel, salt, fresh ground pepper

Taken from www.food.com/recipe/maui-black-bean-soup-272425 (may not work)