In two separate pots, bring the black beans and kidney beans to a boil in water.
Add a bay leaf to each pot. Boil both beans for 10 minutes, bring them down to a simmer, and cook for an additional 20 minutes.
Add three tablespoons of kosher salt to each pot of beans and continue simmering for another 30 minutes or until the beans are tender. Drain and remove bay leaves.
In a large pot, heat the olive oil and add the carrots, onion, celery, garlic, cumin, cayenne and oregano. Cook over low heat for eight to 10 minutes.
Add the wine and the Manischewitz Beef Broth and stir. Add all of the cooked beans to the pot. Bring to a boil, then reduce heat and let simmer for another 20 minutes, stirring occasionally.
Remove more than half of the soup and add to a blender. Pureé until smooth, then return to the pot and mix to combine.
To serve, ladle into bowl and garnish with fresh cilantro.