Black Bean Soup

It recently occurred to me it was weird that with all the soup making I do, I never make black bean soup. I may have tried it before, but not in my recent memory. So, I decided to make some the other night, and thought, paired with spinach and mushroom quesadillas, it made for a nice weeknight meal. The soup was pretty good, and it's pretty quick to pull together. But, the quesadillas were bland. I didn't spice the veggies when I sauteed them, and I bought some already shredded cheese to save time. I should've just shredded my own cheese. It would've had a lot more flavor.
I looked at a few recipes and combined them, so hopefully this is accurate. I'm not sure I remember exactly what I did. This would be a good base for a black bean chili, just add more veggies to make chunkier, and spices to add more kick.

Black Bean Soup

1 onion, diced
2 ribs celery, diced
1/2 bell pepper, diced
1 large carrot, diced
1 1/2 cups veggie broth
2 15 oz cans black beans, undrained
1/2 tspn salt
1 tspn cumin
1 tspn chili powder
dash of cayenne
lemon juice from 1/2 lemon
1 tspn cider vinegar
1 1/2 tbspn arrowroot (or cornstarch)

1. Combine the first 5 ingredients in a soup pot. Bring to a simmer and simmer for about 10 minutes.
2. Add 1/2 can beans and spices. Simmer for 5 more minutes.
3. Puree soup (this is where my coveted immersion blender comes in handy)
4. Add the rest of the beans to the soup.
5. If using cornstarch, mix it with water, then add to soup. If using arrowroot, add directly to soup. Also add lemon and vinegar. Heat and stir til the soup thickens. Serve.