Progresso Black Bean Soup

• 1 Tbs olive oil
• 1 large onion chopped
• 1 medium stalk celery, chopped (1/2 cup)
• 2 medium carrots, chopped (1 cup)
• 4 cloves garlic, chopped
• 1/2 tsp chili powder
• 1 Tbs ground cumin
• 1/4 tsp pepper
• 3 cans ( 14 oz each) chicken broth
• 4 cans (19 oz each)  black beans, drained and rinsed
• 1 can (15.25 oz) whole kernel sweet com, drained
• 1 jar ( l6 oz) mild picante or salsa

Directions

1. In 4-qt saucepan or Dutch oven, heat oil over medium-high heat
2. Cook onion, celery, carrots and garlic in oil 5 min, stirring occasionall
3. Add chili powder, cumin and pepper; cook 1 min. Stir in broth, 2 cans of the black beans and the corn. Heat to boiling stirring occasionally.
4. Meanwhile, place remaining 2 cans black beans and the picante in blender or food processor. Cover and blend on high until smooth. Stir into boiling soup mixture.
5. Reduce heat to medium; simmer 15 min. Serve with chopped cilantro if desired.