Tosca Reno Black Bean Maui Soup

Tosca Reno's Black Bean Maui soup is delicious and super quick and easy to make!  I've been making it for years now and my 6 year old is obsessed with the soup.  I like making this soup when I am late from work (like today) and want to cook something wholesome.  In 30 minutes this soup is on the table.

 
--> Ingredients:
2 Tbsp extra virgin olive oil
2 ribs celery, coarsely chopped
1 fat carrot, peeled and chopped
1 small purple onion, peeled and chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cloves garlic minced
1 tsp cumin
1 tsp oregano
1 tsp basil
1 tsp chili powder
4 cups low-sodium chicken or vegetable stock
2 15oz cans black beans, rinsed and drain
1 15oz can diced tomatoes
1 cup fresh or frozen corn kernels

Directions:

In large skillet, heat olive oil over medium heat. I like to use a cast iron skillet - my next purchase will be a cast iron dutch oven.

 Add celery, carrot, onion and bell peppers. Saute until onion becomes translucent, about 8 minutes. Add garlic and spices. Cook another 2 mins.

Add stock or cooking liquid, beans and tomatoes. Bring mixture to a boil and then reduce heat. Cover and simmer 20 minutes. Using hand held blender, puree soup to desired consistency. Add corn and let simmer for 5 minutes. Season with salt and pepper. Serve hot.

I like to top with Parmesan crisps that I make like Giada.  The soup is even better the next day!