Warm the olive oil in a large pot over medium heat.
Add the red pepper, onion, celery, and sauté for 10 minutes until tender.
Stir in the garlic and warm through.
Pour the beans and water in.
Add the tomato, mushrooms, cilantro, dry spices and herbs, and salt and pepper.
Bring to a boil, then lower heat and simmer for 30 minutes.
Remove 1 cup of soup and puree it with an immersion blender. Then, return the soup to the pot and mix it in thoroughly.
Serve as a soup or with rice.
Garnish with sliced green onion, fresh cilantro, vegan sour cream, and cheese.