Vegetarian Black Bean Soup

Ingredients

2 cups dried black beans   (Save time and use canned beans)
2 tablespoons olive oil
5 garlic cloves, minced
2 cups chopped onions
2 cups chopped red bell peppers
2 cups chopped celery
1/4 cup chopped celery leaves
2 cups diced carrots
10 cups water
3 bay leaves
14 1/2 ounces diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro

Directions

1. Soak beans overnight; drain.
2. 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.
3. Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
4. Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
5. Discard bay leaves and serve.