Combine Ingredients in Slow Cooker: In your slow cooker, add the chopped onion, carrots, celery ribs, red bell pepper, minced garlic, soaked black beans, vegetable broth, cumin, oregano, bay leaf, salt, and black pepper.

Mix Well: Stir all the ingredients together until well combined, ensuring that the seasonings are evenly distributed.

Cook on High: Set your slow cooker to high heat and cook for 4 hours. Make sure the lid is securely in place to trap the heat and moisture.

Check for Doneness: After 4 hours, check the black beans for tenderness. They should be soft and fully cooked.

Remove Bay Leaf: Once the soup is done cooking, carefully remove the bay leaf from the soup. It has imparted its flavor, and you don't want to serve it in the final dish.

Use Immersion Blender: Using an immersion blender, partially blend the soup directly in the slow cooker. Blend to your desired consistency, leaving some beans and vegetables intact for texture. Be careful not to over-blend.

Add Lime Juice: Squeeze the fresh lime juice into the soup and stir well. The lime juice adds a zesty kick and brightens up the flavors of the soup.

Adjust Seasoning: Taste the soup and adjust the seasoning if necessary. Add more salt or pepper according to your preference.

Serve: Ladle the hot vegan black bean soup into bowls.

Garnish each serving with a sprinkle of chopped cilantro.

Enjoy!

Serve the soup hot and enjoy its comforting flavors. It pairs well with some crusty bread or a side salad for a complete meal. Refrigerate any leftovers for later consumption.