El torito black bean soup

Ingredients:

12 oz. dried black beans
8 cups chicken or vegetable stock
2 teaspoons olive oil
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper
3 tablespoons fresh lime juice
Fresh cilantro, optional

Preparation:

Rinse and sort though black beans, discarding any that are shriveled or discolored.
Place beans in a large stock pot. Cover beans with water and refrigerate to soak overnight.
Drain beans and return to stock pot. Add stock and heat to boiling.
Meanwhile, heat olive oil over medium-high heat in a large skillet.
Add onion, carrot, celery and garlic. Saute until tender, approximately 5 minutes.
Add to stock pot along with oregano, thyme, bay leaf and cayenne pepper.
Cover stock pot 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.