Michelle's Picante Black Bean and Rice Soup

1 medium onion, chopped
1/2 cup celery, diced
2 cloves garlic, minced
2 Tbs. olive oil
2 cans chicken broth
1 medium red bell pepper, diced
1/2 tsp. oregano, crushed
1/2 tsp. lemon peel, finely shredded
1 bay leaf
2 16 oz. back beans, undrained
1 cup instant rice
3/4 cup Pace Picante sauce

In a large saucepan, cook onion celery and garlic in olive oil until tender, about 4 minutes. Stir in broth, red pepper, oregano, lemon peel and bay leaf. Bring to a boil; reduce heat and simmer, uncovered for 5 minutes. Stir in beans, rice and picante sauce. Return to boil. Cover and let stand 5 minutes. Discard bay leaf. Ladle soup into bowls. Serve with additional picante sauce.