Rinse and soak the dried black beans ahead of time.

Chop the celery, carrots, and yellow onions, and mince the garlic cloves.

In a large saucepan, heat 2 tablespoons of olive oil over medium heat, then add the onions and sauté for 5 minutes, stirring occasionally until softened.

Add the minced garlic, chopped carrots, and celery, and continue cooking until the vegetables are tender.

Stir in the chili powder, cumin, coriander, and salt, ensuring the vegetables are evenly coated.

Pour the soaked black beans into the saucepan, along with their liquid, and add 4 cups of vegetable stock for a vegetarian option

Throw in the bay leaves for an extra depth of flavor.

Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for about an hour or until the black beans are cooked through and tender.

If you prefer a smoother soup, use a food processor or immersion blender to blend the soup in batches

But for a chunkier soup, you can either leave it as is or lightly mash a portion of the beans with a fork.

Taste the black bean soup and adjust the seasoning as needed.

If you desire a slightly milder soup, add more stock.

Ladle the hearty black bean soup into bowls and optionally garnish with a sprinkle of Parmesan cheese and some fresh cilantro.