8 - 12 oz. coarsely chopped onion, available at many salad bars
2 ribs celery, diced
2 tsp. minced garlic in oil
2 tbsp. olive oil
3 (16 oz.) cans black beans, thoroughly rinsed and drained
5 c. water
2 c. chopped canned tomatoes
1 lg. green pepper, coarsely chopped
4 scallions, chopped
1/2 - 1 jalapenos, minced
1 1/2 tsp. ground cumin
1 tbsp. chopped fresh oregano, or 1 tsp. dried
1 bay leaf
Freshly ground black pepper to taste
2 tbsp. chopped cilantro per serving

Saute the onion, celery and garlic in hot olive oil in a non - stick skillet until the onion begins to soften and brown. Combine the beans with the water, tomatoes, green pepper, scallions, jalapeno, cumin, oregano, bay leaf and black pepper in a large pot. Cover and bring to a boil. When the onion mixture is cooked, add it to the beans and simmer 5 to 10 minutes. Puree 4 cups of the soup mixture in a blender or food processor; return to the pot and continue to heat for 2 to 3 minutes. To serve, remove the bay leaf, and spoon the soup into large bowls. Sprinkle with cilantro. Yields about 12 cups. A favorite in the U. S. Senate.