Black Bean Soup...Chili...whatever.

This dish is Andy's all time favorite.  He says it is chili.  I say it is soup.  What really is the difference?  It is great with homemade guacamole and quesadillas.  I made up the recipe after reading several.
I don't really have it written down or amounts, but here goes.

Saute some chopped carrots (2 large carrots), onion ( 1 large) , red pepper (1 pepper), and garlic (2 cloves) with a little salt and pepper and EVOO.

Puree 2 cans of black beans with liquid in a food processor.

Pour pureed beans into veggies. Add one additional can of black beans with liquid whole to mixture. Add a splash of white vinegar, add two cans of rotel. Add 1 tsp of ground cumin and 2 tbsp. chili powder. Add liquid smoke as desired. I put quite a bit in. Keep smelling and tasting it and adjusting to your tastes.  Add fresh cilantro.
Add boxed vegetable stock slowly trying to obtain the consistency you like (slightly thinner as it will cook off a bit). Keep extra stock on hand if needed later for thinning.

Let simmer for at least 30 minutes. Be sure to stir it as the beans will seperate and burn to the bottom.