Cuban Black Bean Soup

Place olive oil in a large stockpot or Dutch oven over medium heat.

Once the oil is hot, add the onion, celery, and carrots and cook for 5 minutes, stirring occasionally.

Add in the garlic and seasonings. Cook for 1-2 minutes, stirring frequently, until fragrant.

Stir in the black beans, followed by the chicken broth.

Increase the heat to medium-high and bring soup to a boil.

Reduce heat to medium-low and cover. Cook for 15-20 minutes. If you want a few whole black beans in your soup, reserve 1 cup now.

Use an immersion blender to puree the rest of the soup, adding in more chicken broth if desired to achieve your desired consistency.(Alternatively, allow the soup to cool slightly and carefully transfer the soup to a blender to puree.)

Add back in the reserved cup of black beans, if applicable.

Add additional seasonings to taste.