Preparation / Directions:
Boil black beans in water for 2 minutes; remove from heat. Let soak in cooking water for 1 hour, or overnight if preferred. Discard water.
Sauté celery, onion, and bell pepper in oil, until slightly tender.
Add the stock to the beans in the pot. Add salt, cilantro, and sautéed vegetables. Cover and simmer, until beans are soft, about 2 to 3 hours. Slightly mash some beans, and stir.
In frying pan, warm tortillas on both sides until they are bendable. Put a tortilla in bowl, then ladle black bean soup on top of the tortilla.