Use a spice grinder (spare coffee grinder) to grind whole spices and chili peppers. And use a stick blender to blend soup in the pan.

In pot, brown chopped onions, 5 min. While onions are browning, with a spice grinder, grind the whole cumin seeds, bay leaves, oregano and chili pepper pod. To the pot with onions, add the chopped celery, red pepper, tomato, garlic and ground spices, and saute an additional 5 minutes. Result should be a colorful mix of vegetables with wonderful spicy aroma.

Add black beans, can juices, and water. Bring to boil, turn down heat and simmer, 20 min. Remove from heat and let cool down. While still warm, use stick blender to partially blend, so that soup is partially creamy and still has some whole beans and chopped vegetables. Garnish with fresh chopped cilantro.