Heat a dutch oven on low flame
Add olive oil and warm
Add onions and saute until caramel around the edges - about 10 minutes
Add celery, carrot and bell pepper - saute for 3 minutes
Add jalapeno and garlic - saute for 1 minute
Add spices, tomato paste and mustard - stir to combine for 1 minute
Add beans, water, coconut milk - stir to combine
Top with a bay leaf
Increase heat to medium then medium/high- you want to gradually heat the dutch oven
When the soup begins to boil, reduce to a simmer and cover with a lid
Allow to cook for 10 minutes covered and 10 minutes uncovered (or until carrots are soft and broth has concentrated flavor)
Garnish with fresh cilantro and jalapeno
Eat with our jalapeno cornbread and maple butter