This is a tasty, simple soup with a little lime kick to it. Start out by slicing up a few ribs of celery very fine and sautéing them in olive oil; mince up an onion while they sizzle away.
Add the onion and plenty of garlic:
Put one can of black beans and their liquid through the blender until they are a fine purée and drain the other can, leaving them whole:
Pour the bean purée and then the whole beans into the pot with the sautéed veggies and add some Better than Bouillon. Then add some frozen corn and turn up the heat, stirring.
Don’t thin it out with water yet – if you still want to after you add the lime juice, you can, although this soup is very nice thick and can even be used as a chip dip that way. Speaking of lime juice:
You can also use storebought lime juice (to taste), but limes were on sale the week I made this, so I bought two of them to use in my soup. In addition to lime juice, I added cilantro, cumin, salt, pepper, and a little chili powder. Mmmm.
Serve hot, over rice, under cheese, on bread, as a dip, or all by itself.