Heat the oil in a large pot over medium heat. When the oil is hot, add the onion, bell pepper, carrot, and jalapeno. Saute until the onion is translucent, about 5 minutes.
Stir in the garlic, cumin, paprika, and salt and pepper. Saute until the garlic is fragrant, about 2 minutes.
Stir in the beans and broth and bring to a low boil, then reduce to a simmer and cover. Simmer for 40 minutes, stirring occasionally, until the beans and vegetables are tender.
Use an immersion blender to puree the soup to de sired consistency, leaving some chunks of beans and vegetables as desired.
Serve hot with fresh cilantro, crema and sweet corn crackers!