In a small bowl, mash one can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer.
Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, remaining beans and reserved mashed beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.