Sauté the Aromatics: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened and the onion is translucent.

Bloom the Spices: Add the minced garlic and optional jalapeño to the pot. Cook for another minute until fragrant, being careful not to let the garlic burn. Stir in the ground cumin, smoked paprika, chipotle powder, and dried oregano. Cook for 30-60 seconds, stirring constantly. This step toasts the spices and deepens their flavour.

Add Liquids and Beans: Pour in the drained and rinsed black beans, the tin of chopped tomatoes, and the vegetable stock. Add the bay leaf, 1 tsp of salt, and ½ tsp of pepper. Stir everything together well.

Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. This gives the flavours time to meld together.

Blend for Texture: Remove the pot from the heat and discard the bay leaf. Using an immersion (stick) blender, pulse the soup 5-6 times directly in the pot. What works best for me is blending about half the soup, leaving the other half chunky. This creates a wonderfully creamy base with plenty of whole beans for texture. If you don't have an immersion blender, carefully transfer about 3-4 ladlefuls of soup to a regular blender and blend until smooth, then return it to the pot.

Finish and Season: Stir the chopped fresh coriander, fresh lime juice, and red wine vinegar into the soup. Taste and adjust the seasoning as needed – it may need another pinch of salt or a little more lime juice to make the flavours really sing. Serve hot with your favourite toppings.