1 Tbs. olive oil
1 onion, chopped (size depends on your taste)
2 sweet red peppers, cored, seeded and chopped (substitute green or yellow)
1 Jalapeno pepper, seeded and chopped
10 mushrooms, quartered
6 plum tomatoes, cut in eighths
2 ears of corn, kernels removed or 1 cup of corn kernels
1 tsp. each of black pepper and ground cumin
1Tb. of chili powder (or to taste)
4 cups black beans, rinsed if canned
1 1/2 cups vegetable or chicken broth
1 tsp. salt

Heat oil in med. saucepan and add all but beans, broth and salt. Cook over medium-high for about 10 min. Add beans, broth and salt and cook over medium heat till liquid boils.

Remove 1 1/2 cups of bean mixture to food processor of blender and puree. Return to saucepan and mix thoroughly.

I have also added other left over vegetables and while this is best with summer fresh veggies, you can make it in winter with frozen or canned vegetables.

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