Heat oil in a large soup pot over medium heat, then add the onion and sauté for about 3 minutes until translucent. Add the garlic and sauté 1 more minute.
Add the diced carrot and celery, and sauté for 1 minute, stirring. Pour in the beans, vegetable broth, and cumin. Bring to a boil, then lower the heat to a simmer and cook for 15 minutes.
Blend some of the soup: put 3 cups of the soup in a blender, blend until smooth. Add back to pit and stir.
Add the lime juice, hot sauce and salt to taste. Serve immediately with desired toppings.

1 tablespoon olive oil
1 large onion, diced
6 cloves garlic, minced
1 medium carrot, peeled and diced
3 celery ribs, chopped small
4 (15ounce) cans black beans, drained and rinsed
4 cup vegetable broth
1 tablespoon ground cumin
2 tablespoon fresh lime juice
1 teaspoon hot sauce
1/2 teaspoon salt