Step 1

In a soup pot over medium heat, sauté the onion and garlic in 1/4 cup water until soft and translucent, about 5 to 6 minutes.

Step 2

Add the red bell pepper and sauté 2 to 3 minutes until starting to soften.

Step 3

Add the cumin, oregano, smoked paprika and salt and sauté another minute or two until the spices are fragrant.

Step 4

Add the black beans, tomatoes and vegetable broth. (Start with 3 cups of broth, you can add more later if you like a thinner soup). Increase heat to high to bring to a boil, then reduce heat to medium-low and simmer 15 to 20 minutes.

Step 5

Using an immersion blender, purée as much as the soup as you like (I do about 1/2). Alternately, you can carefully transfer 1/2 of the soup to a blender, purée, and add back to the pot. Add the other cup of broth if you like a thinner soup.

Step 6

Serve hot with the toppings of your choice.