Maui Black Bean Soup - cooking recipe

Ingredients

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

Preparation

.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.
Add garlic and spices. Cook for another 2 minutes.
Add stock, beans and tomatoes. Bring to a boil and then reduce heat to low. Cover and let simmer for about 20 minutes.
Puree the soup in a blender or hand-held blender to your desired consistency.
Add corn and let simmer for 5 minutes. Season with salt and pepper and serve hot.