Instructions: Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, and garlic and saute until onion is tender, about 10 minutes. Mix in tomatoes and their juices, chiles, and thyme. Reduce heat to low and simmer until vegetables are very soft, about 10 minutes. Add drained beans and 2 cups vegetable broth. Puree soup in batches in processor or blender until smooth. Return soup to pat. Can be kept about 4 days. Season to taste with salt and pepper; serve.

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