A completely smooth soup can be pleasant, but it is not the only way to bring a pot together. Blending part of a bean or vegetable soup thickens the broth while leaving something to chew.
Take out a portion if that is easier to control, or use a stick blender briefly in a sufficiently deep pan. Follow the appliance's safety instructions for hot food and avoid splashing. Return any separately blended portion and stir before judging thickness.
This works best when the ingredients are already tender. Blending does not replace cooking a hard carrot or undercooked bean properly. If the mixture becomes too thick, add water gradually and recheck seasoning.
For a small batch, mashing some beans against the side of the pan may do enough. It saves washing a blender and gives a looser, more rustic texture that suits a bowl eaten with bread.