Pomegranate-Chipotle Black Bean Soup

In a large soup pot, heat the oil and add the celery, carrot, onion and garlic. Cook over low heat until the vegetables begin to soften. Drain the beans. Add them to the pot with the ham hock and water, along with the chipotle peppers, sauce, 2 tablespoons of parsley, 2 teaspoons cumin, the oregano, bay leaf, salt and black pepper. Bring to a boil. Reduce heat and cook, uncovered, for a good long time, like a couple of hours. You may have to add a bit of water depending on how long your beans will take to soften, and how much liquid evaporates. If beans are still not done, cover pot with lid for a few minutes. Remove hock from soup, and set aside until slightly cooled. Pull off and shred the meat, and return the meat to the pot. Stir in the remaining parsley, cumin, pomegranate juice and sugar. Simmer for 20 more minutes. Taste for salt and seasonings. Serve with a spoonful of sour cream, a sprig of cilantro, and a scattering of pomegranate arils, if desired.