Black Bean Soup

I wouldn't exactly call today soup weather.  It has cooled some and maybe hit 70 today but it's sunny and gorgeous.  I started soaking the black beans yesterday.  I woke up at 7am.  Popped down to the kitchen and began rinsing the beans to cook.

Cooked on high for about 5 hours in 5 cups of water and 1 cup of stock

Then I added the rest of the ingredients and cooked for about 2.5-3.5 hours more...I went and saw a movie during that time.  Gravity with Sandra Bullock...very suspenseful.

Ingredients

• 1 lb dried black beans (soaked overnight)
• 5 cups water
• 1 cup low sodium vegetable broth
• 1 stalk celery, chopped
• 1 large red onion, chopped
• 6 garlic cloves, crushed
• 1 green bell pepper, chopped 
• 1 red bell pepper, chopped 
• 1 1/2 cans of Rotel Tomatoes
• 1 1/2 corn
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 3 tablespoons red wine vinegar
• 2 teaspoons pepper
• 2 teaspoons salt 

After its' done cooking, I used my hand blender and pureed about half of it.  Served it with shredded cheese and sour cream.