Maui Black Bean Soup (Clean Eating)

2 Tbsp. extra virgin olive oil
2 ribs celery, diced
1 fat carrot, peeled and chopped
1 small purple onion, chopped
1 red pepper, chopped
1 green pepper, chopped
2 cloves garlic, crushed
1 tsp. dried cumin
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. chili powder
4 cups low-sodium vegetable broth
2 15-oz. cans black beans, rinsed and drained
1 can diced tomatoes (15 oz)
1 cup corn kernels
salt and pepper to taste

In a large skillet, heat olive oil over medium heat. Add celery, carrot, peppers and onion and saute until onion becomes transculent, about 8 minutes. Add garlic and spices and cook another 2 minutes.
Add stock, beans and tomatoes. Bring to a boil and then reduce heat, cover, and let simmer for 20 minutes. Using a hand blender, puree soup to desired consistency (it is best to leave some chunks). Add corn and let simmer for 5 minutes. Season with salt and pepper. Serve hot.

Number of Servings: 7

Recipe submitted by SparkPeople user HOMESCHOOLMEL.