Peel your onions and garlic, then finely chop with the celery and jalapeno, save some jalapeno for the garnish if you like it spicy. Place in a large pan on  medium heat with about 1 tablespoon of olive oil. Add the chopped vegetables and cook till they are translucent, stirring occasionally to prevent sticking. Add the black beans, including the juices and one can worth of water. Simmer for 15 minutes, until thicken and reduced. Once cooked and simmered, blend using a blender or an immersion blender and season with salt and pepper. Dish up the soup and squeeze over lime juice and garnish with your desired toppings. Serve with tortilla chips on the side!