• Heat the olive oil in a medium saucepan. Add the onion and cook until translucent, stirring occasionally, about 6 minutes.
• Add the garlic, cumin, smoked paprika, and chili powder. Cook for an additional 1 minute, stirring constantly.
• Carefully transfer the cooked onion and spices to a 6-quart slow cooker. Add the celery, carrot, beans, salt, and stock, stirring to combine.
• Cover and cook on high for 4-5 hours, or low for 6-7, or until the vegetables are very tender. Do not uncover during this time.
• Uncover and add the lime juice. Using an immersion blender, blend the bean mixture for 10-20 seconds. Alternatively, carefully, remove 3-4 cups of the bean mixture to a blender. Cover, blend on high, then add back to the soup, stirring to combine.
You’re looking to blend most of the soup, while leaving some beans and veggies for texture. If you want a very smooth soup blend completely, if you want a very chunky soup, just blend for a few seconds. The more you blend, the thicker the soup will be.
• Taste and add additional lime juice and salt if desired. If the soup tastes bland, add more salt, 1 teaspoon at a time, until desired flavor it achieved.
• The soup will thicken a bit as it cools, so if you prefer a thicker consistency, allow to cool for 20-30 minutes before serving.

Stovetop Black Bean Soup

• Heat the olive oil in a large Dutch oven or lidded pot. Add the onion and cook until translucent, stirring occasionally, about 6 minutes. Add the garlic, cumin, smoked paprika, and chili powder. Cook for an additional 1 minute, stirring constantly.
• Add the celery, carrot, beans, salt, and stock, stirring to combine. Cover, bring to a rolling boil, then reduce to a low simmer. Simmer, covered, for 30 minutes, or until the vegetables are very tender, stirring occasionally.
• Uncover and add the lime juice. Using an immersion blender, blend the bean mixture for 10-20 seconds. Alternatively, carefully, remove 3-4 cups of the bean mixture to a blender. Cover, blend on high, then add back to the soup, stirring to combine. Note: You’re looking to blend most of the soup, while leaving some beans and veggies for texture. If you want a very smooth soup blend completely, if you want a very chunky soup, just blend for a few seconds. The more you blend, the thicker the soup will be.
• Taste and add additional lime juice and salt if desired. Taste and add additional lime juice and salt if desired. If the soup tastes bland, add more salt, 1 teaspoon at a time, until desired flavor it achieved. The soup will thicken a bit as it cools, so if you prefer a thicker consistency, allow to cool for 20-30 minutes before serving.