Set a large stock pot or Dutch oven over medium, add oil. Swirl to coat, then add the onions, bell peppers, carrots, and a pinch of salt. While stirring occasionally, sauté for about 10-15 minutes, or until carrots are tender. Add the cumin, garlic, jalapeños, ancho chili peppers, and oregano. Stir for 1-2 minutes. Add the beans and broth, then simmer for 30 minutes.
How thick or thin do you like your soup? We like ours about 70% thick, so ladle (broth/soup equivalent scoops) about 5 cups into a Vitamix. Make sure the lid is super tight, then start on low and work higher. Stop when your desired consistency is reached.
Steam will escape the blender when opened, so be careful. Pour the blended soup back into the pot and mix. Taste—add lime, apple cider vinegar, and salt until reaching your version of perfect. Garnish, warm your hands and soul.
I hear an immersion blender works as well. We have one, but haven't used it for soup. Why? I'm unsure.
If interested, keep extra chopped bell peppers and jalapeños for garnish.
If sensitive to spice, remove the appropriate amount of seeds and membrane from the jalapeño.
leftovers will thicken. If you prefer a a thinned soup, add more vegetable broth before or after re-heating. Or enjoy all leftovers cold like I do. My mom says she didn't raise me to eat cold food. I love it though.
This soup will keep in the refrigerator for up to five days and can be frozen in an airtight container.