In a sizable pot, heat the olive oil over medium heat. Toss in the finely diced onion, minced garlic, and chopped celery. Sauté these ingredients for about 5-7 minutes until the onion becomes translucent. The aroma will provide a welcoming scent that fills your kitchen, setting the tone for the meal ahead.

Next, add the finely diced red bell pepper to the pot. Cook for an additional 3-4 minutes, or until the bell pepper softens. The addition of bell pepper not only enhances the color of your soup but also adds another layer of flavor. Each bite will remind you that a little effort goes a long way in cooking.

Stir in the two chicken bouillon cubes and boiling water, ensuring that they dissolve completely. This step is crucial because it forms the base of your soup, contributing a savory depth that enhances the flavor profile. You’ll start to feel the excitement as the broth begins to simmer.

Now comes one of the best parts—adding the star of the show: the black beans. Dump in the contents of the two cans, including the liquid. Stir everything together and allow the mixture to come to a gentle boil. The black beans create a hearty texture, making each spoonful a delight.

Spicing it all up, add the sea salt, cumin, lemon juice, cornstarch, and smoked paprika. Mix well and allow the soup to simmer for another 10-15 minutes. As it simmers, the flavors meld together, creating a robust taste that warms the soul. You may want to taste it during this step to adjust the seasoning according to your preference.

Once cooked, your black bean soup is ready! Ladle it into bowls and enjoy it hot. You can garnish it with fresh cilantro or a dollop of sour cream for an added touch. Whatever your choice, just know that each bowl is made with love and a sprinkle of creativity.