Dice onion, carrots, celery, and red bell pepper. Mince garlic.

Heat olive oil in a large pot over medium heat and add diced vegetables. Sauté for 5–7 minutes.

Add cumin, chili powder, oregano, and bay leaf to the pot. Cook for an additional minute.

Pour in black beans, diced tomatoes, and vegetable broth. Stir well and bring to a gentle boil.

Reduce heat to low and let the soup simmer uncovered for 30 minutes, stirring occasionally.

Taste and add salt and black pepper as needed, starting with half a teaspoon of each.

Remove the bay leaf and blend the soup partially using an immersion blender without fully pulverizing it.

Stir in lime juice and chopped cilantro before serving.

Ladle soup into bowls, garnish with cilantro, and serve with bread or over rice.