Mexican Black Bean Corn Soup - Forks Over Knives

Ingredients

• 1 large onion, diced
• 6 cloves of garlic, minced
• 3 stalks of celery, diced
• 2 carrots, diced
• 5 cups of vegetable broth (homemade or low sodium)
• 4 15 ounce cans of black beans, low sodium (or 7 cups cooked) undrained
• 1 15 ounce can of whole sweet corn, drained (salt free, unsweetened)
• 1 14.5 ounce can of fire roasted tomatoes, diced (I use Muir Glen Organics)
• 4 teaspoons roasted cumin (or regular cumin)
• 1 to 1 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon Herbamare or salt (to taste)
• Juice of 1 small lime
• Fresh ground pepper to taste
• 1/2 bunch of cilantro, chopped to garnish