Black Bean Soup

1. In a medium Dutch oven, add the olive oil and warm over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
2. Add the garlic, cumin, oregano, salt, and black pepper. Cook, stirring constantly, for 2 minutes.
3. Add the black beans, vegetable broth, and lime juice. Bring to a boil over medium-high heat. Reduce the heat to low. Cover and simmer the soup for 25 minutes, stirring occasionally.
4. For a thicker soup, blend 2 cups of the soup in a regular blender or with an immersion blender. Stir the blended soup back into the pot.
5. Cook, uncovered, until the soup has thickened and reached your desired consistency, about 10 to 20 minutes more. Serve topped with avocado, sour cream, and cilantro, or as desired.

Stir constantly when adding the spices so they bloom and release flavor without burning. Blending a portion of the soup in step 4 thickens it and gives it a hearty texture; skip that step for a lighter soup. Adjust the lime juice to taste, using 2 tablespoons for a milder bowl. For a non-vegetarian version, stir in cooked shredded chicken before serving.