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Add one can of black beans with their liquid to a bowl and mash until mostly smooth yet slightly chunky; set aside.
Heat olive oil in a large stock pot or Dutch oven over medium high heat.
Add onion, celery, bell pepper, and jalapeno with a pinch of salt; saute 6-7 minutes until soft.
Add garlic, seasonings, and Bouillon. Stir to combine and saute for 2 minutes.
Add the 2 cans of black beans to the pot with their liquid, and the mashed black beans, and stir into soup along with vegetable stock.
Bring the soup to a boil, then lower heat to a simmer for around 20 minutes until the beans are tender and the flavor has developed.
Stir in cilantro and squeeze half of a lime in, then taste test after it's added to see if you need to add additional salt.
Serve immediately with tortilla chips, sour cream, and avocado as desired.