Start by heating up the olive oil in a large pot over medium heat. Add the minced garlic and diced onions. Cook them for about 3-4 minutes, stirring often. You want the onions to become translucent and fragrant. Not brown, just fragrant.

Next up, throw in the finely minced celery, sliced carrots, and diced red bell pepper. Stir everything and let it cook for another 5-7 minutes. The goal here is to soften these veggies. They should turn slightly tender, which adds an aromatic layer to the dish.

Now it’s time for the star of the show—black beans! Add them to the pot. Then, pour in the low-sodium vegetable broth. Give it a good stir. Nothing feels more gratifying than watching all those vibrant colors come together.

Sprinkle in the ground cumin, crushed red pepper flakes, and smoked paprika. Stir everything again, ensuring the spices are well-distributed. Allow these flavors to amalgamate and simmer for about 20-25 minutes. For an even more attractive dish, you can let it cook longer. It just builds richer flavors.

If you prefer a smoother texture, you can use an immersion blender and gently blend some of the soup. I usually blend about one-third of it for creaminess while keeping some chunks intact. This gives a nice texture without compromising heartiness.

Just before serving, add your lime juice or sherry vinegar. Stir it well, and taste. Adjust the salt and pepper as needed. Lastly, if you want to go that extra mile, toss in some freshly chopped cilantro for a vibrant garnish.

Ladle the soup into bowls and serve it hot. I love adding avocado slices or a dollop of sour cream on top. A sprinkle of crushed tortilla chips offers a lovely crunch that makes every bite enjoyable.