Black Bean Soup

1/2 onion, finely chopped
1 clove garlic, minced
2 celery rib, finely chopped
1/8 large red bell pepper, finely chopped
1 small chicken bouillon cubes
1/2 - 3/4 cup boiling water
1 can black beans, undrained
1/4 tsp salt
1/4 tsp cumin
1/4 lemon, juice of
3/4 tbs cornstarch

In a pot, combine the first six ingredients; simmer for 10 min.  Add half a can of beans, salt and cumin; cook for 5 min.  Add the rest of the beans to the soup.  Combine the cornstarch with 1 1/2 tabs of water.  Add the lemon and the cornstarch to the soup; cook until thickened.