Famous Black Bean Soup

If I knew you and you had a baby in the last 2 years, chances are pretty good I dropped off a large serving of this soup.... and chances are you have already requested and received the recipe.  For those of you who were not so lucky, here it is.  This has been loved by alleged black bean haters.  In fact, I have not met a single person (kid or adult) who does not love this soup!  So I dare you.... try it, you'll never turn back!

1 onion, chopped
1 clove garlic, chopped (or more if you are in the mood)
2-5 carrots chopped (i love veggies!)
2-5 celery stalks chopped (if you have the heart of the celery, this is a great soup to add it to!)
about 9 oz frozen corn (or a bag of mixed veggies - corn, carrots and green beans)
14.5 oz can stewed tomatoes (yes, they must be stewed.  Crushed and diced just don't seem to work as well)
2 tsp chili powder (more for a hot soup)
1 tsp ground cumin
4 c vegetable or chicken stock (I prefer the chicken, but use veg when having vegans over)
2 - 15 oz cans black beans, rinsed and drained
1/4 tsp black pepper

1. In large saucepan, heat about 1 tbls olive oil over medium heat.  Cook onion, garlic, carrots and celery, stirring occasionally for 5 minutes.  Add chili powder and cumin; cook, stirring for 1 min.  Add stock, 1 can of beans, corn (or veggies) and pepper.  Bring to a boil.
2. Meanwhile, in a food processor, puree together tomatoes and remaining can of beans.  Add to pot, reduce heat, cover and simmer for 10-15 minutes.
This recipe freezes very well and is awesome topped with shredded cheddar cheese and served with a salad and artisan bread.