Step 1

Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.

Step 2

Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.

Step 3

Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.

Step 4

Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.

Step 5

Cover the pot and cook over low heat for 30 minutes until the beans are very tender.

Step 6

Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.

Step 7

Pour blended soup back into the pot and mix to incorporate.

Step 8

Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.

Step 9

Enjoy!