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Finely chop 1 large onion, 3 medium carrots, and 1 rib celery. You can do so with a knife or pulse them in a food processor.Heat 2 tablespoons olive oil in a large pot and add the chopped vegetables. Sauté on medium heat for 5 minutes, stirring often.Add 4 cloves garlic (grated), 2 teaspoons cumin, and 1 teaspoon chipotle powder and sauté one more minute.
Add 3 cups vegetable broth, 3 cans (15 ounces each) black beans, 1 can (15 ounces) diced tomatoes, 4 bay leaves, 1 teaspoon salt, and ¼ teaspoon black pepper.Simmer for 25 minutes. Stir occasionally.Blend 1 to 2 cups of soup to make it creamy.Stir in the juice of 1 large lime, then taste and adjust for salt and spices.
Serve in bowls and top with fresh cilantro, sliced avocado or guacamole, pico de gallo, sour cream, pickled red onions, tortilla chips, hot sauce, and corn kernels.Pick your favorite toppings. You can also serve it with rice.