Spicy Black Bean Stew

1/4 cup orange juice
1 ½ cups chopped onion
1 small sweet red pepper, chopped
2 Tablespoon minced garlic
3 cups vegetable broth
3 cups diced canned tomatoes with juice
2 cups cooked black beans
1 cup diced carrots
1 cup diced red potatoes
1 stalk celery, diced
1 cup tomato juice
1 Tablespoon chili powder
½ teaspoon ground red pepper
1/3 cup minced fresh parsley

In large Dutch oven size pot, combine the orange juice, onions, red peppers, and garlic; cook and stir over medium-high heat for 5 minutes. Add the vegetable broth, tomatoes, beans, carrots, potatoes, celery, tomato juice, chili powder, and ground red pepper; bring to a boil. Lower the heat to medium; cover and cook for 1 hour, or until the stew is thick. Add the parsley. Great with corn chips or corn bread!