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Heat oil in a large soup pot over medium-high heat. Add chopped onion and cook until softened, 5 minutes. Add in chopped red pepper and minced garlic, and cook for 3-4 more minutes.
Add in the spices: cumin, oregano, chili powder, salt and pepper. Cook about 1-2 minutes to toast the spices. Stir in vegetable stock paste.
Add the tomatoes, beans, lime juice, jalapeno, water and cilantro. Stir and bring the mixture to a boil, reduce the heat to keep at a simmer.
Cook for 15-20 minutes at a simmer, stirring occasionally.
Add in 2 small tortillas and cook for about 2 minutes to soften. Remove the soup from the heat and scoop out about half of the soup, plus the tortillas, to a blender. Blend and then add back to the pot.
Taste and adjust seasoning if necessary with more salt and pepper.
Serve topped with sliced jalapeno, cilantro, vegan yogurt or sour cream, lime wedges and tomatillo salsa.