Black Bean Soup

Chop the onion, bell pepper and celery. Peel and mince the garlic cloves and set it aside.
Sauté the onion , bell pepper and celery in the olive oil until it is tender.
Next add the cumin, coriander, chili powder and minced garlic to the pan and sauté for 30 sec to 1 min until the spices and garlic become aromatic.
Immediately add the broth to the pot. Add the black pepper and salt to the pot and stir to combine. Taste and adjust the salt to suit your taste. I ended up adding ½ tsp salt. Cook the soup on medium heat and bring it to a boil.
In the meantime, open the cans of black beans and drain and rinse them. Add them to the pot along with the can of green chilies. Turn the heat down to low. Use a hand immersion blender to breakdown the beans and vegetables. For a chunkier soup, blend less and for a smoother soup, blend more.
Add the lime juice to the pot and taste again. Add more lime juice if you wish and make a final adjustment to the salt level if needed. Continue to cook on low for another 10-15 min. You are looking for the soup to be uniformly hot.
Ladle up a bowl of soup and garnish with your favorite toppings if you wish. Serve and enjoy. Refrigerate leftovers.