2 tablespoons vegetable oil 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 cup chopped onions 2 cans chunky diced tomatoes and green chilies 3 cans black beans, undrained 1 can Mexicorn, undrained 1/4 cup minced fresh cilantro Heat oil in a Dutch oven over medium heat; add carrots, celery and onion. Cook 15 minutes until tender. Add tomatoes, beans and corn. Bring to a boil; reduce heat and simmer for 20 minutes. Stir in cilantro. And there you have it.....black bean soup.