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Add olive oil, onion, pepper, jalapeño, garlic with a pinch of kosher salt to a dutch oven and heat on medium to medium-low. Stir and sauté until tender, about 8 minutes.
Stir in cumin, paprika and oregano. Stir and cook 1 minute before stirring in tomato paste. Cook for 1 minute.
To that, add in the black beans, broth and bay leaf. Cover and bring to a low boil on medium-high heat, then reduce to low and simmer for 30 mintues.
Add in lime juice, cilantro and season with black pepper and kosher salt to taste.
Transfer half of the soup to a blender and blend until smooth, then add back to the soup pot. Alternatively, you could use a stick blender and pulse the soup a few times until desired consistency.
Serve hot soup into bowls and garnish with desired toppings like; greek yogurt (or sour cream), diced red onion, cilantro and extra jalapeño.