Black Bean Soup

2 cups dried black beans
2T olive oil
5 cloves garlic, minced
2 cups onions, chopped
2 cups red bell pepper, chopped
2 cups celery, chopped
1/4 cups celery leaves, chopped
2 cups carrots, diced
10 cups water
2 tomatoes, chopped
1/2 t. kosher salt
1/2 t. fresh ground pepper
1/8 t. cumin
1 handful parsley, chopped
1 handful cilantro, chopped
Soak beans overnight or cook 2 hours before making soup and reserve any extra liquid.
In large soup pot saute onions, garlic, and cumin in oil over medium heat stirring often until onions are translucent. Add carrots, celery and celery leaves and saute 5 minutes more.  Add peppers and saute another 5 minutes.  Add salt, pepper, parsley, cilantro and tomatoes.  Simmer until vegetables are tender.
Combine drained black beans with the veggies.  Add as much bean liquid as desired, more for thinner soup, less for thicker soup. Add orange rind and simmer on low heat for 30 minutes stirring occasionally. Remove rind ad stick blend or mash soup until it is desired consistency. Add orange juice and cook 5 more minutes.  Garnish with lime wedges and serve with rice.
You can find the dried black beans, onions, carrots, red peppers, cilantro, parsley, and garlic, at either of the markets.