Garden Vegetable Black Bean Soup

(Originally posted by Renee)
3 (15 oz) can Black beans, rinsed and drained
2 (about 2-3 cups) green peppers, chopped
2 cups celery chopped
2-3 cups onions, chopped
1 T olive oil
3 cubes vegetarian boullion cubes (can substitute chicken cubes)
3/4 tsp oregano or Italian seasoning
2 1/2 cups water (can use vegetable broth or chicken broth, omit boullion)
2 cups carrots, chopped
2 cups frozen corn
2 cloves garlic, minced
3 cups fresh tomotoes, chopped (or 2 cans)
3/4 tsp ground cumin
salt and pepper to taste

1. In a large pot (5 qt or more), cook pepper, carrots, celery, corn, onion, and garlic in oil until tender. (You may substitute frozen versions of all veggies. It is equally delicious and quite time saving.)

2. Puree 2 cans rinsed beans, one at a time with 1/2 cup water each. If using broth, use broth in place of water. Swish blender with remaining liquid and add all to sauteed veggies.

3. Add any remaining liquid, 1 can rinsed and drained whole beans, tomatoes, and spices. Bring to a boil.

4. Reduce heat. Cover and simmer 20 minutes.

**Great served with sour cream, your favorite fresh bread, or tortilla strips**