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In a small bowl, mash one can of black beans. Set the bowl aside.
In a large saucepan over medium heat, saute the celery, onion, red pepper and jalapeno in oil until they're tender. Add the garlic and cook for one minute longer. Editor's Tip: Wear disposable gloves when cutting hot peppers, as the oils can burn skin. Avoid touching your face after you've touched hot peppers, too. If you get spicy jalapeno juice in your eyes, flush them with cool water.
Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring everything to a boil, then reduce the heat to low. Cover the saucepan and simmer the soup for 15 minutes.
Discard the bay leaf and stir in the lime juice. Ladle the soup in bowls and garnish each serving with 1 tablespoon of sour cream and 1-½ teaspoons of green onion.