Black Bean Soup

Rinse black beans and place in 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.

Heat olive oil in skillet on medium heat and add onion, carrot, celery, and garlic. Saute until tender. Add sauteed vegetables to stockpot along with oregano (or cilantro), thyme, bay leaf, and Ancho chili powder. Cover stock pot and reduce heat to a simmer for 3 to 4 hours.

At the very end, transfer soup to a blender or food processor and puree until desired thickness. Salt and pepper to taste.