In a large pot add your olive oil, onion, carrots, green pepper and serrano chili pepper and cook over medium heat until vegetables are soft, stirring occasionally. About 7 minutes.
Add minced garlic and black beans and cook for another minute until garlic is fragrant.
Add all the remaining ingredients and bring to a boil. Reduce heat and cover for 10 minutes.
Remove from heat and using a stand or immersion blender, pulse until soup texture is smooth with some vegetable chunks remaining.
Serve warm with additional optional toppings. Store leftovers in an airtight container and refrigerate for up to 3 days. Enjoy!
*Start with 2 cups and you can always add more liquid if it seems too thick. *If making for young children you can always leave out the pepper and spice!