Once again, a Tosca Reno recipe for clean eating! In a large pot, heat 2 Tbsp. olive oil over medium heat. Add 2 ribs celery chopped, 1-2 large carrots chopped, 1 small purple onion chopped, 1 red and 1 green bell pepper chopped (I used one large green only) and saute together until onion becomes translucent. Add 2 garlic cloves, pressed and 1 tsp. dried cumin, 1 tsp. dried oregano, 1 tsp dried basil (I used freshly chopped), and 1 tsp chili powder; cook another 2 minutes. Add 4 cups chicken or vegetable broth (I used homemade chicken broth), 2 15oz. cans black beans, and 1 15oz. canned diced tomatoes. Bring mixture to a boil and then reduce heat. Cover and let simmer about 20 minutes. Using a hand-held blender, puree soup to desired consistency (allow some of the ingredients to remain coarse). Add 1 cup corn kernels (I didn’t) and let simmer for 5 mins. Season with sea salt and fresh ground black pepper. I also added chopped cilantro.