Ingredients for 8 servings:
1. 2 tablespoons extra virgin olive oil
2. 2 celery ribs, trimmed and coarsely chopped
3. 1 large carrot, peeled and chopped
4. 1 small purple onion, peeled and chopped
5. 1 red bell pepper, seeded and chopped
6. 1 green bell pepper, seeded and chopped
7. 2 garlic cloves, finely chopped
8. 1 teaspoon ground cumin
9. 1 teaspoon dried oregano
10. 1 teaspoon dried basil
11. 1 teaspoon chili powder
12. 4 cups low sodium chicken broth or 4 cups vegetable stock
13. 2 (420 ml) cans black beans
14. 420 ml canned diced tomatoes
15. 1 cup corn kernel
16. sea salt
17. fresh ground pepper

Directions:
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.

Enjoy your meal!