Mexican Bean Soup

This soup recipe is from the November issue of better homes and gardens.
I finally made it for lunch today and I must say, It was delicious!
Ingredients;
1 2/3 cups cooked navy beans
1 large onion, chopped
2 chopped celery sticks
2 chopped carrots
3 cloves of garlic, minced
1 tsp vegetable oil
2 tsp cumin
Salt
1/4 tsp ceyanne pepper
2 cups water
14 oz of vegetable broth
1 orange
1 cup salsa Verde
Fresh cilantro

In a large saucepan saute onions, celery, carrots and garlic until tender.
Once tender add cumin,  1/3 tsp salt, and ceyanne pepper and saute for another minute. Add water and vegetable broth continue to cook until cook for 30 min.
Add cooked beans and remove from the stove to let cool slightly.
Transfer to blender and slightly puree. Return to pan.
Grate 1 tsp orange rind into pan. Add the juice of one orange and the salsa Verde.
Heat again, then place soup in serving bowls. Add some fresh cilantro to the top of each bowl and serve.