Prepare the Black Beans:

• If using dried beans, soak them overnight, then drain and rinse. Cook in fresh water until tender (about 1-2 hours). If using canned, simply rinse and drain.

2. Sauté the Aromatics:

• Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrot, and celery. Sauté for about 5 minutes until soft and fragrant.

3. Add the Spices and Tomatoes:

• Stir in cumin, smoked paprika, chili powder, and oregano. Cook for another minute to release their flavors. Add the diced tomatoes and let them cook for 2-3 minutes.

4. Simmer the Soup:

• Add the black beans and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld.

5. Blend for a Creamy Texture (Optional):

• Use an immersion blender to partially blend the soup, leaving some beans whole for texture. If using a regular blender, blend half of the soup and return it to the pot.

6. Season and Serve:

• Stir in lime juice, salt, and pepper. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream. Enjoy!