Step 1

In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 2 minutes.

Step 2

Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Turn the soup to low and let simmer for 25 minutes.

Step 3

Remove the bay leaf. If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.

Step 4

Stir in the cilantro and fresh lime juice. Ladle the soup into bowls and serve warm with desired toppings.