for garnish: cilantro sprigs, cotija cheese (optional: leave out for vegan) and avocado
Heat a large dutch oven over medium heat. Once hot add oil, onion, carrots and celery and cook until soft, about 5-7 minutes.
Add jalepeño, garlic and all seasoning and spices and cook for 1 minute to toast them (be careful not to breathe in any spicy steam).
Add in lime juice, vegetable stock and black beans. Raise the heat to high to bring to a boil. Lower heat to medium and continue to cook for 10-15 minutes, until the vegetable stock reduced and the soup has thickened slightly.
If you want to puree the soup (we do), reserve 1-2 cups on the side. Using an immersion blender, puree the soup. Stir in the reserved soup.
Garnish with cilantro, avocado and cotija cheese, if using.