In a large pot, heat the olive oil and saute onion, celery, carrots, and garlic for approx 5 minutes or until veggies start to soften up.
Add cumin powder and chili powder, stir and cook for a couple of minutes until fragrant
Mix in 2 cans of beans and the can of whole kernel corn and the vegetable broth
In a blender, blend the remaining two cans of beans and the tomatoes until smooth and add to the soup.
Simmer the soup for 15 minutes, stirring occasionally to prevent it from sticking to the bottom. Serve.