Daniel's Black Bean Soup

I know that we are nearing the end of winter and soup season, but I thought I’d go ahead and post this anyway.  This is a wonderful, meatless meal that my entire family enjoys.  It’s also a great choice when doing a Daniel fast—hence the name. :)

DANIEL’S BLACK BEAN SOUP

2 T olive oil

1-2 carrots, chopped

2 ribs celery, chopped

1 small onion, chopped

2 bell peppers (any color), chopped

2 cloves garlic, pressed

1 tsp cumin

1 tsp oregano

1 tsp basil

1 tsp chili powder

2 cans black beans

4 cups chicken or vegetable broth

1 can diced tomatoes

1 ½ cup corn kernels

Heat oil over medium heat.  Add veggies and sauté until onion is translucent (about 8 minutes).  Add garlic and spices.  Cook 2 minutes.  Add liquid, beans and tomatoes.  Bring to a boil, reduce heat, cover and simmer 20 minutes.  Puree’ soup in blender to desired consistency.  Add corn, salt and pepper—to taste.  Simmer another 5 minutes and serve.

This can also be thickened up a bit and not blended to serve over brown rice.