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.
Per serving - 27 calories, 1 g fat (4% calories from fat), 10 g protein, 29 g carbohydrate, 14 g fiber, 0 mg cholesterol, 210 mg sodium