Heat oil in a soup pot over medium heat, add onion, celery,
bell pepper, and jalapeno, and cook until softened, 6 to 8
minutes, stirring often.
Stir in garlic, bay leaf, cumin, and paprika and cook a further
minute. Add broth and beans, increase heat to high and bring
to a boil. Reduce heat to medium-low and cook at a simmer,
stirring occasionally, for 10 minutes.
Transfer 2 cups of soup to a blender and puree. Return to pot,
add lime juice, season with salt and pepper, and serve with a
sprinkling of cheese, if desired.