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