Brazilian Black Bean Soup

2 tbsp. olive oil 1 medium onion, chopped 1 or 2 carrots, chopped 1 or 2 ribs celery, chopped 4 cloves garlic, chopped 2 cans black beans, rinsed and drained 1 can black beans, pureed in blender ½  tsp. cumin ½  tsp. ground coriander ¼ - ½ tsp. cayenne pepper 2 Knorr vegetable bouillon cubes Salt to taste 4 cups water Chopped cooked ham or bacon (optional) Sour cream (optional) Lime wedges (optional)   In a soup pot, sauté onion in olive oil until it is getting soft. Add carrots, celery, and garlic and sauté for a few more minutes, being careful not to brown the garlic. Add the water, bouillon cubes, and spices (but not the salt) and simmer until vegetables are completely soft. Stir in the whole and pureed beans, and taste the soup to see if it needs salt or more of any other seasoning. Put out little bowls of ham or bacon, lime wedges, and sour cream and let people put what they want in their soup. One of the recipes has you squeeze lime juice into it but I haven't tried that yet.   I developed this from some recipes I found on the internet that called for more stuff (like cloves, green pepper, sherry, etc.) but I just used the things I like and I really liked how this turned out. I used enough cayenne pepper to give it a nice kick. The other recipes also used larger quantities of the spices.   You can use chicken bouillon but since I'm feeding a vegetarian I use the vegetable stuff and it is delicious. You have to get the Knorr brand. There might be other good brands but I know this one is good so I'm sticking with it.