Heat a large pot over medium-high heat and add the olive oil. Once the oil is shimmering, sauté the red onion, carrot, celery, and jalapeno until they become soft and translucent, about 4 to 5 minutes.
Stir in the minced garlic, ground cumin, dried oregano, ground coriander, cayenne pepper, and kosher salt. Cook the spices and garlic for another minute, allowing their aromas to bloom.
Pour in the black beans and broth, then mix well. Raise the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes.
For a blend of textures, use an immersion blender to partially puree the soup, leaving some chunks for a hearty consistency. Alternatively, transfer a cup or two of the soup into a blender, process until smooth, and return it to the pot. Stir in the lime juice for a fresh, zesty finish.
Spoon the soup into bowls and garnish with your choice of toppings. Serve with extra lime wedges for added flavor.
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