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Heat a medium soup pot over medium-high heat.
Add olive oil to hot pot then bay leaves, jalapeno, garlic, celery and onions.
Cook 3 to 4 minutes, then add red pepper and continue to cook. Drain 2 cans
of beans and add them. Add 1/2 of the third can of beans undrained
into the pot. Use a fork to mash up the beans remaining in the can. Stir the
mashed beans into the pot and season with cumin, coriander, salt and pepper
and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the soup and
bring to a bubble. Reduce heat and simmer 15 minutes over low heat. Serve
in bowls with a dollup of sour cream.
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