Black Bean Vegetable Soup

Place soaked beans and water in a medium soup pot and bring to a boil. Reduce the flame to medium-low, cover and simmer 1 hour or until about 80% done. Add onion, celery, peppers, sweet corn, sea salt, cumin and lemon zest. Cover and simmer another 20 minutes or until the beans are tender. Serve garnished with scallions.