Quick Bean Soup

4 tablespoons olive oil1 organic pepper diced1 small onion diced1 whole garlic bulb cloves separated and minced2 teaspoon chili powder2 cans (14 1/2 ounces each) diced organic tomatoes in juice ( I like Muir Glen Fire Roasted)2 cans (15 ounces each) black beans, rinsed and drained20 ounces stock (veggie or chicken)2 cups frozen corn kernelsCoarse salt and ground pepperIn a large saucepan, heat oil over medium. Cook pepper and onion about 15 minutes and add garlic and chili powder, about 2 minutes. Add tomatoes (with juice), beans, stock, corn, season with salt and pepper. Add water if it is too thick.Bring soup to a boil; reduce to a simmer and serve.Add cheese, chopped green onions, sour cream or tortilla chips for an interesting addition.