Black Bean Soup

So, the original plan was to use up my potatoes and celery and maybe use some type of broth and maybe turn it into an odd type of egg drop soup. But, then I found my beans. Looking up recipies, I found a soup that I thought I could make......funnily enough, I didn't realize till a bit through that I was missing a couple ingredients! But, that's alright. I like the lemon/salt flavor that came out. Apparently, black bean soups are typically spicy? I wouldn't have liked that anyways. Here it is!

Black Bean Soup
SIMMER together 2 minced garlic cloves, 2 finely chopped celery ribs, 2 chicken bouillon cubes, and 1.5 cups water for 10 minutes.
ADD 1/2 can of black beans and 1/2 tsp salt.
COOK for 5 minutes.
REMOVE from burner and use the bottom of a cup or something to SMASH, CRUSH, and otherwise SMOOSH the soup.
RETURN to burner.
ADD the rest of the can of beans and another whole can.
COMBINE 1.5 tbsp cornstarch with 1.5 tbsp water
ADD cornstarch mixture and 1.5 tbsp lemon juice to soup
COOK until thickens.

The recipe called for the soup to be pureed at the smooshing step, but I dunno how to do that. I wonder if that'd make a difference?
I think carrots would taste good in this--the lemon is a little strong, but might compliment well.
There are some ingredients I left out, an onion, cumin, pepper. They may improve it......but I like the non-spicy.