Heat the oil in a soup pot, sauté the garlic and onions for 1 to 3 minutes. Add the celery and sweet corn and sauté another 2 minutes. Add the beans, water and sea salt. Cover and bring to a boil. Reduce the flame to medium and simmer for 15 to 20 minutes. Using a potato masher, slightly mash the beans in the pot to produce a creamier texture. Turn off the flame and stir in the pepper and parsley. Serve hot.
Per serving - 219 calories, 5 g fat (20% calories from fat), 11 g protein, 34 g carbohydrate, 11 g fiber, 0 mg cholesterol, 289 mg sodium
