Cook black beans until soft using a pressure cooker or saucepan.

Heat olive oil in a saucepan.

Add minced garlic and chopped onion, sauté until onion is translucent.

Add chopped green bell pepper and chopped carrot, stir and cook covered for 2-3 minutes, adding water if needed.

Add chopped tomatoes, cooked beans, cumin powder, oregano, red chilli flakes, and salt. Add water and bring to a boil.

Mash some of the beans with a ladle to thicken the soup.

Blend some beans in a food processor for a thicker soup (optional).

Serve in individual bowls, topped with a spoonful of mojo sauce and garnished with herbs.

For the mojo sauce: Whisk together orange juice, lemon juice, grated garlic, red chilli flakes and oregano.

Serve black bean soup with mojo sauce on its own or with baked tortilla chips.