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Heat oil in soup pot over low heat. Add onion,
celery, carrot, bell pepper, and garlic. Sweat for
15 minutes until onions are translucent. Keep the
heat low to avoid browning the veggies...this
prevents the garlic from becoming bitter.
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Pour the pureed beans, the whole beans, the
remaining chicken stock, and all remaining
ingredients (down to, and including the liquid
smoke) to the soup pot. Bring mixture to a boil,
then reduce heat and simmer, uncovered, for 50-60
minutes (until soup has thickened and all
ingredients are tender). Top with shredded
cheese, green onions, and sour cream if desired.
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