Vegan Black Bean Soup

I love this recipe.  
Every week I make a fresh pot of soup that we eat for our lunches.  This is the soup for this week.  Judging by how much is left after today's lunch, we're sure it's not going to last the entire week.  If you give it a try, let us know what you think.

Ingredients:
1 Tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 Tablespoons chilli powder
1 Tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Directions:

1.    Heat oil in a large pot over medium-high heat.  Saute onion, celery, carrots and garlic for 5  minutes.  Season with chilli powder, cumin and black pepper;  cook for 1 minute.
2.   Stir in vegetable broth, 2 cans of beans and corn.  Bring to a boil.
3.   Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth.  Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.