Preparation Time15 minutes
Serving Size5 People
Heat oil in a large pot over medium-high heat.
Sauté the celery, onion, garlic, and garlic for 6 minutes. Season with black pepper, chili powder, cumin, and cook for 1-2 minutes. Stir in the vegetable broth, 2 cans of beans, and corn. Bring to a boil. Meanwhile, in a food processor or blender, process the tomatoes and another 2 cans of beans until smooth.
Stir into the boiling soup mixture, reduce heat to medium, and simmer for 14-17 minutes.