In stockpot, add 2 Tbsp. olive oil, onion, garlic, and bell pepper. Saute for 8 minutes.
In food processor (or blender) puree add black beans, sautéed vegetables, tomatoes and 1/2 c. vegetable stock. Wait for about 5 minutes to allow sautéed vegetables to become room temperature. Then puree. This will produce a somewhat thick consistency.
Return to pot. Add in the rest of the stock, lime juice, spices & herbs. At first it might seem to have too much liquid but continue stirring until fully incorporated.
Simmer on low for 20 minutes.
Serve with sour cream and cilantro.