Inn at Cedar Crossing Black Bean Tomato Soup

1/4 cup vegetable oil
1 medium onion, chopped
4 ribs celery, chopped
1 large carrot, chopped
1/4 cup fresh chopped garlic
2 cups white wine
1/4 cup tomato paste
1 tablespoon black pepper
1 tablespoon kosher salt
1 tablespoon cumin
1 1/2 quarts water
1 tablespoon oregano
4 dashes hot-pepper sauce
1 teaspoon cayenne pepper
1 bay leaf
3 large tomatoes, diced
2 tablespoons light chili powder
6 cups black beans, soaked in water overnight, drained, rinsed
Creme fraiche or sour cream for garnish

Put oil in a 6-quart stock pot. Add onion, celery, carrot and garlic. Saute until onion is soft. Add white wine, and while simmering to slightly reduce wine, scrape bottom of pan to loosen any fragments of food. Add all remaining ingredients except garnish and simmer 1 to 2 hours. Remove bay leaf. Top with creme fraiche or sour cream. Makes 10 to 15 servings.