Heat olive oil in a large saucepan over medium heat.

Add celery, minced onion, bell pepper, and carrot to the saucepan.

Cook for 10 minutes, stirring occasionally, until the vegetables are tender.

Add minced garlic, ground cumin, dried oregano, chili powder, and black pepper to the saucepan.

Sauté for 3 minutes, stirring continuously.

Pour in vegetable broth, water, and rinsed and drained black beans.

Bring the mixture to a boil, then reduce the heat to low.

Simmer for 15 minutes, allowing the flavors to meld. Cool slightly.

Carefully transfer half of the soup to a blender.

Process until smooth.

Pour the blended soup into a bowl.

Repeat the blending procedure with the remaining soup.

Garnish with sliced green onions, corn tortilla strips or chips, and/or crema, if desired.