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Place a skillet over medium heat. Add a teaspoon of olive oil and then the chopped onions, chopped celery, carrots, and potatoes. Cook until tender, about 10 minutes.
When the onions and potatoes are tender, add the beans (plus liquid), spices, and smoke sauce. Stir to combine.
Add the bouillon and water. Stir to combine. Place the bay leaf on top of the broth and then cover and cook for 30 to 40 minutes.
When the soup is ready to serve, remove the bay leaf, and then spoon roughly half into a blender or food processor and pulse. Return this back to the rest of the soup to make a thick soup. Add salt and pepper to taste before serving.
Serve with cornbread or bread. This soup will last in the fridge in a sealed container for 4 to 5 days. It can be frozen for up to 2 to 3 months.