Black Bean and Corn (Salsa) Soup

A few years ago, my friend Mary Ann shared a black bean and corn salsa recipe with me.  It is one of Hubby's favorites.  I was looking for an option for supper and while Hubby would eat just this salsa for a meal, I wanted soup.  So, I played with mixtures until I came up with this.  I like to use hot salsa, but you may use your preference, even omit the chili pepper, if you don't like much spice.  If you don't have a stick blender, carefully puree in a blender.  Goes great with cornbread or topped with tortilla chips.

2 Tbl Olive Oil
2 Tbl Minced Garlic
3 Cups Tomatoes - quartered
1 Cup Bell Pepper
2 Chili Peppers - Minced
1/2 Cup Salsa
15 Ounce Black Beans, rinsed and drained
6 ears corn, cooked and removed from the cob
1/4 Cup Lime Juice
2 tsp Cumin
2 tsp Cilantro
1 tsp salt
1 tsp pepper

Heat the olive oil and cook the garlic until fragrant.  Stir in tomatoes, bell pepper, chili peppers and salsa.  Cook until tomatoes are soft, puree with a stick blender.  Add black beans, corn, lime juice, cumin and cilantro.  Cook until heated through.