Black Bean Soup

This is Melissa D'Arabian's black bean soup recipe as posted in the October 2014 issue of Food Network Magazine.  Black bean soup is one of my favorites, although I have not made a tomato based one before.  I will report back soon on how I like it.

2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped
3 tbsp. olive oil
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. red pepper flakes
1/2 tsp. celery seeds
3 garlic cloves, minced
2 C. cooked black beans or 1 15oz. can, drained and rinsed
1 tbsp. vegetarian or chicken bouillon base
1 bay leaf
1 14oz. can diced tomatoes
Kosher salt and freshly ground pepper

Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes.  Add the oregano, cumin, red pepper flakes, celery seeds and garlic; cook until fragrant, about 2 minutes.  Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 C.).

Bring to a simmer and cool at least 30 minutes or up to 2 hours, adding more water if the soup is too thick; remove the bay leaf.  Season with salt and pepper.