15 minute Black bean soup

Oil for sauteeing
4 cans black beans (make from scratch if you want but I'm too lazy)
3 carrots
2 ribs celery
3 onions
6 cloves garlic
veg "better than bullion" or bullion squares
water or veg stock (omit bullion if you use stock)
epazote (herb found in Latin section) (don't omit unless you really can't find it because it's gooood)
cumin and coriander
Franks Red Hot

Serve with: sour cream, chopped cilantro, minced raw spanish onion, tortilla chips or tostadas

Use a dutch oven or small stock pot
1. Peel and dice the carrots, celery, and onions
2. Sautee at medium heat
3. While you are waiting, peel and dice the garlic
4. When the base is tender, add the garlic and sautee for 2 minutes
5. Add the cumin and coriander, add the leaves from the epazote
6. Add a spoon of better than bullion and stir for a minute
7. Add 3 cans of beans and 3 cans of water, add the Franks to taste (You can salt if you used prepared dried beans or if you rinsed the canned beans)
8. Use the immersion blender--- don't puree it unless you want no texture whatsoever--just run it through for a minute to thicken the soup
9. Add the last can of beans and bring back to a hot temperature