Directions

1. Heat olive oil in a large pot over medium-high heat until the oil begins to simmer.
   
2. Add onions, celery, carrot, bell pepper, and jalapeno pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
   
3. Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
   
4. Add cumin, black beans, vegetable stock (or broth), water, and the bay leaf. Bring to a boil then reduce to a simmer.
   
5. Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
   
6. Remove the bay leaf. Transfer about 4 cups of the soup to a blender and puree until smooth.
   
7. Pour blended soup back into the pot and stir until mixed.
   
8. Serve warm with desired toppings.