Stir about every 15 minutes. Remove from heat and stir in parsley. Let stand covered until flavors marry. Better if made one day before needed, but not necessary. Puree two remaining cans in blender.
Peel oranges and add to bean puree.
Spray a large, deep soup pot with Pam and saut sliced onion and bell pepper for about 5 minutes over medium to high heat. Reduce heat under soup pot to low. Add half the contents of the blender to the pot. Pour tomato sauce into the blender and puree with bean and orange mixture. Add this to the pot.