Buona Sera Black Bean Soup

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1/2 cup celery, chopped
• 2 medium carrots, chopped
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/4 teaspoon black pepper
• 3 (14 ounce) cans low sodium chicken broth
• 4 (15 ounce) cans black beans, drained and rinsed
• 1 (15 1/4 ounce) can sweet whole kernel corn, drained
• 1 (16 ounce) jar mild picante sauce or (16 ounce) jar salsa

1. In a 4-quart saucepan or Dutch oven, heat oil over medium-high heat.
2. Cook onion, celery, carrots, and garlic in oil for 5 minutes, stirring occasionally.
3. Add chili powder, cumin, and pepper. Cook for 1 minute.
4. Stir in low sodium chicken broth, 2 cans of black beans and the corn. Heat to boiling, stirring occasionally.
5. Place remaining 2 cans black beans and the picante/salsa in blender or food processor. Cover and blend on high speed until smooth. Stir into boiling soup mixture.
6. Reduce heat to medium and simmer for 15-20 minutes. Serve with cilantro if desired.

olive oil, onion, celery, carrots, garlic, chili powder, ground cumin, black pepper, chicken broth, black beans, sweet whole kernel corn, picante sauce

Taken from www.food.com/recipe/buona-sera-black-bean-soup-420913 (may not work)