Add the 1/4 cup of water, onion, celery, carrot, bell pepper, and garlic to a large saucepan and simmer over medium/low heat for about 15 minutes or until tender. Add more water as needed, being careful not to burn the garlic or it will be bitter.

While the veggies are cooking, add  3 cups of the rinsed and drained black beans to a food processor with 1 cup of water and puree on high until smooth.

When the veggies are ready, pour the pureed beans, the whole beans, the 3 additional cups of water, and the rest of the ingredients to the pot and bring to a boil. Then, reduce and simmer uncovered for 50 to 60 minutes or thickened.