Black Bean Soup

• 2 celery stalks, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon celery seeds
• 3 cloves garlic, minced
• 2 cups cooked black beans
• 1 tablespoon vegetarian or chicken bouillon base
• 1 bay leaf
• One 14-ounce can diced tomatoes
• Kosher salt and freshly ground black pepper

1. Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes.
2. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant.
3. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups).
4. Simmer for at least 30 minutes, up to 2 hours, adding water if needed.
5. Season and serve.

celery stalks, carrot, onion, olive oil, oregano, ground cumin, red pepper, celery seeds, garlic, black beans, vegetarian, bay leaf, tomatoes, kosher salt

Taken from www.foodnetwork.com/recipes/melissa-darabian/black-bean-soup-recipe.html (may not work)