Black Bean Soup

1 1/2 tablespoons olive oil
1 medium yellow onion diced
2 celery ribs diced
1 medium carrot peeled and diced
1 red bell pepper diced
3 garlic cloves minced
2 teaspoons ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon chili powder
3 15-ounce cans black beans, rinsed and drained
3 1/2 cups low-sodium vegetable broth
1 bay leaf
2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
Optional toppings: diced avocado, chopped cilantro, sliced green onions, sour cream

In a large pot, heat the olive oil over medium heat. Next, add the diced onion, celery, carrot, and red bell pepper.
Cook the vegetables, stirring occasionally, until they are tender, about 8 minutes.
Add the minced garlic, ground cumin, dried oregano, and chili powder and stir. Cook for an additional 1 minute until fragrant.
Add black beans, vegetable broth, and bay leaf to the pot. Stir and bring to a boil. Lower heat, cover, and simmer for 15-25 minutes.
Remove the bay leaf. Blend part of the soup using an immersion blender to thicken it, keeping some beans whole for texture. Alternatively, blend 2 cups of soup in a regular blender until smooth, then return it to the pot.
Stir in the fresh lime juice. Taste and season with salt and pepper as needed. Serve hot with desired optional toppings.