Directions: In a large pot, heat EVOO over medium heat; add onion, celery and carrots. Sauté for 10-15 minutes until vegetables are tender. Stir in the garlic, Caribbean Jerk Rub and black beans; cook until garlic is fragrant, about 1-2 minutes. Add the broth and bring to a simmer; cook about 30 minutes. To a blender, add about 4 cups of the soup and the cilantro; blend until smooth. Return to the pot and stir. Serve immediately.