Slow Cooker Black Bean Soup

Mince the garlic and dice the onion and celery. Rinse the black beans in a colander under cool running water. Combine the garlic, onion, celery, black beans, salsa, chili powder, cumin, oregano, vegetable broth, and water in a 5-7 quart slow cooker. Stir well. Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft). Once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy (leave some beans whole if desired).