Step 1: Prepare the Black Beans

• If Using Dried Beans: Drain and rinse the soaked black beans. Place them in a large pot, cover with water, and bring to a boil. Simmer for 45 minutes to 1 hour, or until tender. Drain and set aside.
• If Using Canned Beans: Drain and rinse the beans and set aside.

Step 2: Sauté the Vegetables

• Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.
• Cook the Onion and Garlic: Add the chopped onion and minced garlic. Cook for 4-5 minutes until softened and translucent.
• Add the Carrot, Celery, and Red Pepper: Stir in the chopped carrot, celery, and red bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3: Add the Spices

• Add the Spices: Stir in the cumin, smoked paprika, and ground coriander. Cook for 1-2 minutes until the spices become fragrant.

Step 4: Add the Beans and Stock

• Combine the Beans and Stock: Add the black beans to the pot and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and let the soup simmer for 20-25 minutes, allowing the flavors to meld.

Step 5: Blend the Soup (Optional)

• Blend if Desired: For a smoother texture, use an immersion blender to partially blend the soup. Alternatively, blend half the soup in a regular blender, then return it to the pot for a mix of textures.

Step 6: Season and Serve

• Season with Salt and Pepper: Taste the soup and season with salt and pepper as needed.
• Garnish and Serve: Serve the soup hot, garnished with fresh cilantro and a squeeze of lime. Pair with cooked rice or enjoy on its own.