Step 1

Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, until the onion is transparent. Add the carrots, celery, and red pepper to the pot and cook for 5 minutes, until the vegetables begin to soften.

Step 2

Add the cumin, chili powder, oregano, chili flakes (if using), and stock to the pot and bring it to a boil.

Step 3

While the soup comes to a boil, drain and rinse the cans of beans. Add 3 cans (or ¾ of the beans if you rinsed them together) to the pot. Add the remaining beans to your blender. Add a couple of scoops of the soup to the blender and blend on high until the beans are smooth. Pour them back into the pot.

Step 4

Season the soup to taste with salt and pepper then serve with any or all of the optional toppings.