Instructions: Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot.

Cover beans with water and refrigerate to soak overnight.

Drain beans and return to stockpot.

Add stock and heat to boiling.

Meanwhle, heat olive oil over medium-high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper.

Cover stockpot and reduce heat to simmer for 3 to 4 hours.

Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired.

Add salt and pepper to taste and serve.

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