Vegetarian Black Bean Soup

Ingredients

2 cups black beans, dried
2 tablespoons olive oil
5 garlic cloves, minced,
2 cups onions, chopped
2 cups red bell peppers, chopped
2 cups celery, chopped
14 cup celery leaves, chopped
2 cups carrots, diced
10 cups water
3 bay leaves
14 12 ounces tomatoes, diced
12 teaspoon salt
12 teaspoon pepper
18 teaspoon cumin
1 teaspoon oregano, dried
1 teaspoon cilantro, dried

Directions

Soak beans overnight; drain.
In a large soup pot, heat oil.
Add in garlic, onion, red peppers, celery, celery leaves and carrots.
Cover and cook for about 10 minutes, until veggies start to soften.
Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro.
Bring to a boil.
Add drained black beans.
Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
Discard bay leaves and serve.