This soup can be made up to three days in advance; in fact, its flavor matures after a night in the fridge. Scallions, cilantro, and lime make lovely garnishes if you'd like a little green to brighten up the dish.
2 Tbsp. olive oil, divided
2 yellow onions, finely chopped
2 celery stalks, finely chopped
1 bell pepper, finely chopped
1/2 jalapeño, seeded and finely chopped
1/2 tsp. salt
2 tsp. oregano
1 tsp. cumin
2 bay leaves
1 (4 oz.) can diced fire-roasted mild green chiles
2 1/2 quarts low-sodium chicken stock
2 (15 oz.) cans low-sodium black beans, drained
1 (15 oz.) cans low-sodium black beans, undrai