Instructions: Heat the oil in a large saucepan or Dutch oven medium-high heat. Add the celery and onion; cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add garlic during the last minute.

Reduce the heat to medium. Stir in the vegetable stock, beans, tomatoes, jalapeno pepper, cumin, pepper, and salt. Stir occasionally until the tomatoes and jalapeno pepper are softened, about 5 minutes. Stir in the fresh oregano using) and cilantro.

Use a ladle to transfer l/2 cup of the soup mixture blender or food processor; process until smooth. Pour back into the pan; stir until the soup is heated through. Adjust the seasonings to taste.

8.

* Covered and refrigerated, this will keep for up to 2 days. Since it thickens while standings stir in water as needed when reheating.

OPTIONAL: For a spicier soup, add a pinch of chili powder and/or cayenne pepper when stirring in the cumin and oregano.

*OREGANO* If you substitute dried oregano for fresh, add it early; with the beans and tomatoes. Do no substitute dried cilantro.

*JALAPENO* Substitute 1 tablespoon canned diced mild green chilies

(drained)

INTRO: "Although this nourishing soup is easy to make, its flavors are far from simple. You can adjust the amount of jalapeno pepper to suit your addiction or aversion to heat." -pm

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